As Kid Two loves to tell me, “You make kale taste good!” That sums up this meal. It started off as just Cheesy Kale, and all the kids loved it. It’s simple. Sauté kale in a little olive oil, and cheese. A little salt and pepper, and there you have it. Well, one night, I thought, why not take this to the next level? Kid Two says this version blows away the original. Enjoy!
From The Cookbook Everyday Meals Volume One
A Note on Dairy Free Cheese
For this recipe, you can use any shredded or melt-friendly dairy free cheese. There are a wide range of options, based on what you’re allergic to. Some brands I like include Daiya, Follow Your Heart, Miyoko’s, and Oatzarella.
Allergy Status (Does NOT Include Cheese of Choice or Bragg)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Fructose Intolerance, Vegan
Compatible With: Stone Fruit Free
Top 8 Free Cheese Options: Oatzarella or Follow Your Heart parmesan cheese shreds (coconut has been removed).
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