vegan creamed greens {spinach, kale, and chard}
These decadent Vegan Creamed Greens combine a trio of leafy vegetables with a smooth garlic béchamel sauce for a creamy and delicious side dish.
Servings: 6
Ingredients
- 2 cups unsweetened nondairy milk {I used cashew}
- 2 tablespoon vegan butter
- 1 tablespoon olive oil
- 3 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon nutritional yeast
- 5 oz fresh baby kale and baby chard blend
- 12 oz bag frozen spinach
Instructions
- First, make the béchamel sauce.
- In a large nonstick pan, melt the vegan butter and olive oil together over medium-high heat.
- Add in the flour, all at once, and whisk to incorporate. Allow the flour to cook for 3-4 minutes, continuing to whisk and being careful that it does not burn.
- Pour in the cashew milk, a bit at a time, being careful to whisk out any lumps. Remove the béchamel from heat, and add in the salt, garlic powder, pepper, nutmeg, and nutritional yeast. Whisk until smooth and creamy.
- Add in the fresh and frozen greens, and return pan to medium heat.
- Cook the mixture, stirring occasionally, until greens are wilted and cooked through. Add more salt and pepper to taste. Serve immediately!