Nutrition

A Vegan Creamed Greens Recipe You'll Honestly Love

2 min read
Trust us: This vegan creamed greens recipe is a Thanksgiving crowd-pleaser.
Trust us: This vegan creamed greens recipe is a Thanksgiving crowd-pleaser.

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In the realm of dairy-free Thanksgiving dishes, we’d hazard a guess that creamed greens are hardly top-of-mind. But by simply swapping the cream in this traditional side dish with coconut milk, integrative chef Blaine Arin Tacker makes this recipe a win for vegans and non-vegans alike.

Speaking of wins, the nutrients found in leafy greens alone render this dish a must-have for your Thanksgiving plate. Let’s say you opt for kale, for example: If you manage to get a full serving size (that is, 1 cup of pre-cooked kale), you’ll get more than your recommended daily value of vitamin A, and vitamin K. And while you’ll find a similar nutritional profile in collard greens, they take the edge for protein, iron, and calcium.*

Need we say more? Find integrative chef Blaine Arin Tacker’s can’t-miss take on creamed greens below.

Creamed Coconut Greens

Serves 5

Ingredients

  • 2 lb. kale (or other hardy greens such as collards or mustard greens)
  • 2 tablespoons coconut oil
  • 4 garlic cloves, thinly sliced
  • 2 large shallots, finely chopped
  • 1 red chili pepper, thinly sliced
  • ½ teaspoon salt
  • 1” ginger root, peeled, and thinly sliced
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes
  • 1 cup coconut milk
  • 1 cup low-sodium broth (vegetable or chicken)
  • 1 teaspoons apple cider vinegar
  • Toasted pumpkin seeds for garnish

Instructions

  1. Remove tough bottom stem from kale. Cut leaves into strips.
  2. Heat coconut oil in a skillet over medium. Cook garlic and ginger until they just barely start to turn golden, about 1 minute (have the following ingredients ready to go in, or they will burn!).
  3. Add shallot, red chili pepper, and a pinch of salt. Cook while stirring, until shallot is soft and translucent, about 5 minutes.
  4. Add turmeric and red pepper flakes, stirring for about 30 seconds to wake up the flavors.
  5. Add coconut milk and broth. Bring to a simmer over high heat.
  6. Reduce heat to medium, to maintain simmer. Add kale, going handfuls at a time, until it shrinks enough to add the rest.
  7. Cook kale, stirring every now and then, until greens are tender and the liquid has thickened, about 10-15 minutes. (Make sure it’s simmering the whole time, but not boiling like crazy.)
  8. Stir in apple cider vinegar.
  9. Have a taste and add more salt to your liking.
  10. Serve kale in a large shallow bowl and scatter toasted pumpkin seeds over the top.

Notes: Ginger is easiest to peel with the edge of a spoon. Full-fat coconut milk is best here! If you really have to go for low-fat, then dial back on the salt.

Meet Our Expert

WhoWeAre-Mastaneh

Dr. Mastaneh Sharafi, PhD, RD, VP of Scientific Affairs at Ritual

Dr. Mastaneh Sharafi has a PhD in Nutritional Sciences and is a Registered Dietitian. She received her training from Penn State University and University of Connecticut where she researched dietary patterns, chemosensory perception and community nutrition. Her dietetic work is focused on promoting healthy eating habits by translating the science of nutrition into practical information for the public.

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WhoWeAre-Mastaneh

Dr. Mastaneh Sharafi, PhD, RD, VP of Scientific Affairs at Ritual

Dr. Mastaneh Sharafi has a PhD in Nutritional Sciences and is a Registered Dietitian. She received her training from Penn State University and University of Connecticut where she researched dietary patterns, chemosensory perception and community nutrition. Her dietetic work is focused on promoting healthy eating habits by translating the science of nutrition into practical information for the public.

LinkedIn

Meet the Author

This article was written by our content specialist.

vhoff

Victoria Hoff, Writer

Victoria Hoff is an accomplished writer, journalist, and former wellness editor who has covered a wide variety of health, nutrition, and wellness topics during her tenure. She graduated Magna Cum Laude with a Bachelor of Arts from New York University, and after writing for Vogue, Elle, Byrdie, The/Thirty, and more, channeled her editorial skills into a marketing career.

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vhoff

Victoria Hoff, Writer

Victoria Hoff is an accomplished writer, journalist, and former wellness editor who has covered a wide variety of health, nutrition, and wellness topics during her tenure. She graduated Magna Cum Laude with a Bachelor of Arts from New York University, and after writing for Vogue, Elle, Byrdie, The/Thirty, and more, channeled her editorial skills into a marketing career.

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