Cheesy Kale Bake
It’s been a while since I’ve posted a kale recipe, which is off brand for me! Time to bring it back, this time with a roasted cheesy kale bake. It’s super satisfying as a side dish or as a main. I use parmesan and make my own GF breadcrumbs, but feel free to use vegan cheese or regular panko instead. If you don’t have a skillet, wilt the kale in a large pan then transfer to a baking sheet or pan.
INGREDIENTS
2 bunches of kale, torn into pieces
3/4 cups raw cashews
3/4 cup water
2 cloves garlic
1 lemon zested, divided
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
pinch of red chili flakes
Toppings
parmesan or any vegan cheese
½ cup panko or gluten free bread crumbs
1 tsp olive oil
INSTRUCTIONS
Preheat oven to 350°Fahrenheit. Place cashews and water in a blender. Add garlic, garlic powder, half the lemon zest, lemon juice, salt, black pepper and red pepper flakes. Blend until smooth. Heat a large oven-proof skillet over medium heat without oil. Add the kale and cover with a lid for a few minutes to start the wilting process. In a small bowl, mix in panko, remaining lemon zest, olive oil and a pinch of salt and pepper. Pour the cashew cream over the kale. Top the kale with the bread crumb mixture and then add the cheese. Bake until cashew cream is bubbling, cheese is melted and crumbs are golden brown, about 45 minutes. Remove from the oven, let cool for a moment and serve.