Dairy Free Creamed Kale

By WEEK Producer


Harvest Cafe


4 cups finely sliced Kale

One and a half cup parsley purée

1/2 cup of cooked and rendered bacon

One white onion sliced thinly

1 cup panko bread crumbs, toasted


Parsnip purée

Five medium parsnips peeled and sliced

2 cups vegetable stock

Salt to taste


Place parsnips and stock to a small pot making sure that the parsnips are covered.

Add salt and bring to a boil.

Reduce to simmer uncovered until parsnips are soft drain liquid.

Put parsnips in a blender and blend on low adding cooking liquid until parsnips are smooth check your seasoning set aside for later

Warm the parsley puree.

In a separate pan, sweat your onions until transparent.

Add the kale and parsnip puree.

Stir until combined and the kale is just wilted.

Place in a serving dish and top with crispy bacon and bread crumbs.