Stupidly good. And healthy to boot! This simple dish has become one of my go-to meals over the last few weeks. It's so easy to throw together, is quick, healthy, and can be eaten alone or with a grain mixed in (I've used brown rice and quinoa so far). It would also be delicious in a grilled cheese sandwich. I love it so much that I've eaten it for two meals in a row a few times. It is possible that not to long from now, I will have eaten my own weight in kale.
And I'm ok with that. See, kale has intimidated me for a long time. I just didn't know what to do with it. There it was, all....leafy. Leafy and expectant, as if I knew how to turn it into something delicious. Well, I didn't. So I avoided it. Even though I knew how healthy it is, and had heard all the promises about how kale is basically the answer to all life's problems. I still avoided it.
And then one day, at the grocery store, there it was again. This time, in the frozen aisle. And I picked up a bag and decided that I would make kale.
And I did! This recipe is so easy, and I especially love it for the fact that this Vegan Parmesan Cheese is the closest thing to real parmesan cheese I've tasted in a while. The best part is that it's foolproof! Everything can be adjusted to your own taste. This takes 6 - 9 minutes tops to make, and can be a side dish or a main dish - it just depends on how big a bucket of kale you're in the mood for.
Sautéed Parmesan Kale
Makes 1 serving
Cooking spray
1 cup frozen kale
2 - 3 tbsp. minced onion (to your own taste)
1/4 - 1/2 tsp. garlic powder (to your own taste)
1/8 - 1/4 tsp. chipotle powder (or substitute another chili powder or red pepper flakes)
Salt and pepper to taste
2 - 4 tbsp. Vegan Parmesan Topping
Coat a skillet well with cooking spray. Combine the kale, onion, garlic powder, and chipotle powder, spray well with cooking spray, and sautee over medium heat until the minced onion is slightly browned. Continue cooking for another few minutes and then salt and pepper to taste. Stir in the vegan parmesan topping and serve immediately.
**Ideas for other ways to use this recipe:
- Combine the sauteed kale and parmesan with cooked quinoa for a lovely pilaf.
- Add a layer of this to a grilled cheese sandwich (using Daiya cheese wedges).
- Serve as a side dish with scrambled eggs and toast.
9 comments:
I don't like this food, its taste not great.
I don't like this food, it doesn't taste good.
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This simple dish is incredibly delicious and surprisingly healthy. It has quickly become one of my go-to meals—easy to prepare, quick, and versatile enough to enjoy on its own or paired with grains like brown rice or quinoa. It’s even great in a grilled cheese sandwich. I love it so much that I’ve eaten it multiple times in a row and might soon feel like I’ve eaten my weight in kale.
For a long time, kale intimidated me. I didn’t know how to prepare it, so I avoided it despite its well-known health benefits. One day, I finally decided to give it a try after spotting it in the frozen aisle—and I’m so glad I did. This recipe is simple, adaptable, and features a vegan parmesan that closely mimics the real thing.
Right in the middle of my cooking journey, I realized that discovering something new because whether it’s a recipe or even something like power platform consulting services and why could completely change your perspective.
The best part? It’s foolproof. You can adjust everything to your taste, and it takes just 6–9 minutes to make. Whether served as a side or a main dish, it all depends on how much kale you’re craving.
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