I really wish this made MORE than it actually makes, but man it sure is good and easy to make!! I split it into 2 servings, but I’m happy to report it was quite filling.
Makes 2 large servings
1/2 tbs coconut oil
3 cloves garlic, minced
5 cups baby spinach
1 cup kale, torn into small pieces
3 oz vegan cream cheese (I used Kite Hill, it’s almond based)
2 tbs coconut cream
1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt
black pepper to taste
Using a large pan, add oil and garlic. Make sure the oil spreads around. Next put in the kale immediately followed by the spinach. Let it cook down for a couple minutes while you measure out the cream cheese and coconut cream. Stir the greens to make sure all is getting cooked. Once all is wilted, add in the cream cheese. Stir. This will allow the cream cheese to melt and mix with the greens. Add in the coconut cream and spices and cook for about 5 min, while continually stirring.
6.7g carb (2.2g fiber) = 4.5g carb
This is a great side, but it’s also really good over the top of tahini bread aka vegan keto bagel thins. I’ve made Meatfreeketo’s a bunch of times, I enjoy it. This last time I made it though, I forgot the flax, but had added garlic and onion powder as well as some nutritional yeast. I cooked them at 325 for a bit over an hour (unintentionally) and they turned out CRISP, but not burnt. I love them! I may make that ‘mistake’ next time I make them too.
My not so beautiful pic of them is below. 😊