Beautiful bright greens deserve a special place on the holiday table.  And my “creamed” version of my favorite winter green–kale–is practically virtuous, as its creaminess comes from pureed white beans.  Rich and decadent tasting, your guests will be none the wiser.

As you can see in the photo, when I created the recipe initially, it was to stuff inside an enormous (vegan) tempura-battered onion ring from Ruth’s Chris in a “Restaurant Redux.”  When you follow the link, you will not only discover the recipe but an explanation for why I was in a steak house.  It wasn’t to eat steak, that’s for sure!  And, sadly, not long after I created this recipe, Ruth’s Chris ditched their tempura battered onion rings in favor of breaded ones, which are not vegan.  Probably just as well; those were a splurge.

But my “Creamed” Kale is just as tasty and far more healthy served in a pretty casserole dish, ramekins, or stuffed in the likes of acorn squash.  Any way you serve it, you can’t go wrong with this delicious and nutritious–not to mention super simple–embrace of one of winter’s finest gifts.