This Creamy Dreamy Kale Gratin is the perfect comforting side dish. It’s filling, warming, and healthy, while packing in your greens. Also, it’s super easy to make and reheats well! Perfect for any of your holiday parties or potlucks.

Creamy Dreamy Kale Gratin


For the Topping:

  • 1/2 c almond flour
  • 2 T tapioca flour
  • 1 T nutritional yeast
  • Zest from 1 organic lemon
  • Leaves from 5-7 sprigs fresh thyme
  • 1/4 c pine nuts
  • Generous pinch of sea salt and freshly ground black pepper
  • 1 T extra virgin olive oil

For the Sauce:

  • 1 cup coconut milk
  • 1/4 c cashews (raw cashews work best here)
  • 1/2 c water
  • 2 t lemon juice
  • 1 large clove garlic, peeled
  • 1 T tapioca starch
  • 1 T extra virgin olive oil
  • 1/2 t sea salt

For the gratin:

  • 1 bunches lacinato kale
  • a large pot of salted water

To make this Creamy Dreamy Kale Gratin, begin by preheating your oven to 400 degrees Fahrenheit and grease an 8″ casserole dish or pie pan. I like to use a dish that also works as a serving dish here, so you can simply bring the gratin to the table when it’s ready. Put a large pot of salted water on the stove to boil. The water should be about 5 inches deep (this is where you will cook the kale).

Finely chop your pinenuts. You can do this by hand or in a food processor, but be sure they don’t become a flour. Add the pinenuts to a small bowl along with all the other ingredients for the topping except the olive oil and mix well. Then add the olive oil and cut it into the flour mixture with a fork until the mixture is crumbly. Set this aside for now.

To make the creamy sauce, add all the ingredients to a blender (both a Nutribullet and a Vitamix work great) and blend for 1-2 minutes until the mixture is completely smooth. Pour this creamy mixture into a medium-sized bowl. Set this aside for now as well.

Remove the stems from your kale, line the leaves up on your cutting board and chop the kale into small pieces (no larger than 2 inches each). Wash the kale thoroughly. Your pot of water should now be boiling. Add all the kale at once to the pot, and stir it with a spoon to ensure all the pieces become submerged in the boiling water. The kale will quickly wilt. Let it boil away for 2 minutes and then immediately drain it into a fine-mesh sieve, pressing down with the back of a spoon to release any water trapped between the leaves.

Add the kale to the bowl of cream sauce and mix well. Taste the mixture and add more salt, pepper, or a squeeze of lemon juice as needed.

Pour this mixture into the greased baking dish, then evenly sprinkle the crumble mixture over the top.

Bake the gratin in the oven for 25 minutes, until the sauce is thick and bumbling, and the topping is golden.

Serve this Creamy Dreamy Kale Gratin in little bowls as a side dish. It goes perfectly with a hearty nut roast, mushroom gravy, and roasted sweet and savory carrots.