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
5 comments:
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.
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
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.
Alicia, I hear Kale is easy to grow, but I have never heard of verdolagas. Sounds fun.
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This means that you literally get rid of fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).
These 3 researches from large medical journals are sure to turn the conventional nutrition world upside down!
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