Creamed Kale

Gluten-Free Organic

Cooking Time

10 minutes



Serves Up To


Nutrition Information

Total Fat10.0 g
Cholesterol23.5 mg
Sodium271.4 mg
Potassium577.0 mg
Total Carbohydrates14.9 g
Dietary Fiber4.8 g
Sugars2.9 g
Protein5.8 g

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  1. Blanch kale in salted, boiling water until bright and tender, 6 to 8 minutes. Drain kale into a colander, pressing out as much liquid as possible. Set aside.

  2. Place a skillet over medium high heat and melt butter. Sauté garlic and shallots for 3 to 4 minutes.

  3. Add almond milk and reduce heat to medium. Simmer mixture until milk has reduced by 1/3.

  4. Stir in the remaining ingredients and reduce heat to medium-low. Simmer until mixture has thickened and everything is completely combined. Adjust seasonings and serve.

Courtesy of: Spoon Fork Bacon


  • 2 bunches kale; washed dried and torn into pieces (ribs removed)
  • 2 tablespoons unsalted butter; softened (can substitute coconut oil for healthier alternative)
  • 1 garlic clove; minced
  • 2 tablespoons minced shallot
  • 3/4 cup Almond Breeze Unsweetened Original Almondmilk
  • 1/4 cup freshly grated parmesan
  • 1/2 teaspoon crushed red pepper flakes
  • Zest of 1 lemon
  • Salt and pepper to taste

Included in this recipe

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