companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Sunday, November 1, 2015

Thanksgiving Planning and Garlic Cream Kale

November is here! That means we really ramp up the planning for the biggest food holidays of the year--Thanksgiving and Christmas. So much to do.

This November issue of the Diner New has lots of new recipes for side dishes to make your celebration meals special. One of my new favorites is this creamy, delicious side. Garlic Creamed Kale. Alone, kale doesn't have much flavor. This way, it tastes all decadent with garlic and cream cheese. Oh yeah. And this couldn't be simpler to put together, You really should add it to your holiday meals!


Garlic Cream Kale


1 large bunch fresh kale
1 tbsp butter
1 tbsp refined coconut oil
1/2 yellow onion, chopped
3 tsp minced garlic
8 oz Neufchatel cheese or regular cream cheese
1/3 cup cashew milk
1/3 cup parmesan cheese
Sea salt and pepper to taste

Trim thick stems from kale. Steam for 5 minutes.  Chop into bite sized pieces.

In a skillet, melt butter and coconut oil. Sauté onion over low heat for 10 minutes. Add garlic and sauté another 5 minutes. Add kale, cream cheese and cashew milk. Stir gently to melt the sauce. Stir in Parmesan cheese. Add salt and pepper to taste.

Serves 6: 185 calories   7 net g carb




This recipe tastes luxurious. Definitely like it took much more time to prepare than it does. Plus, it keeps very well too. I even took it in my lunch bag to school. Everyone was asking what smelled so divine. I love the way kale doesn't totally wilt to nothing like spinach. Not being the biggest fan of cooked spinach, this is perfect to me. I will bet you like it too.

Plus, check out all the other great recipes featured in the Diner News this month: 

Roasted Delicata and Cranberries

Roasted Garlic and Asiago Cauliflower Whip

Whiskey Glazed Kuri Squash

Brussels with Bacon and Pecans

Cinnamon Roasted Sweet Dumpling Squash

Cauliflower Crown with Pumpkin Cheese Sauce

Maple Ginger Roasted Vegetables with Pecans

Three Cheese Jicama Bake

Frenchy's Green Beans

Roasted Cranberry Brussels Salad

Cranberry Chayote Salad

Old Fashioned Cran-Orange Jello Salad

Coconut Spiced Rum Cake

Cranberry Vinaigrette

So look at all those yummy recipes...and that is not even all of them. Better order a year's subscription of the Diner News so you don't miss out.




Get more great  low carb recipes at Low Carbing Among Friends.

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php


Order my original e-book or the latest version for couples and singles, A Table for Two here. 





4 comments:

Unknown said...

I am hosting thanksgiving this year, so I really appreciate the suggestions. My one question is about the kale. How much is a bunch? Does it not matter much, or is that about a pound? I typically buy it pre-chopped in a bag.

Lisa Marshall said...

A whole bag will probably be about right...maybe a bag and a half because my bunch was really large. I have never weighed the two out. Have a great Thanksgiving! Lisa

Alicia said...

Oh wow! My dad used to make something close to this using what he called verdolagas or in English Purslane. Definitely going to try this as I love Kale and it seems easier to find than verdolagas. My dad was a rancher and planted his own little mini-crop for his enjoyment.

Lisa Marshall said...

Alicia, I hear Kale is easy to grow, but I have never heard of verdolagas. Sounds fun.