CREAMY DINO KALE 

By Dawn Hilton Williams, the Vegucator  

(Serves 6) 

INGREDIENTS 

• 2-15 oz cans coconut milk 

• 2/3 cup water 

• 4 garlic cloves, chopped or 1 tsp garlic powder 

• 1 medium yellow onion, finely diced 

• 1 large red bell pepper, finely diced 

• 3 bunches, lacinato/dino kale, stemmed and chiffonade or chop 

• 1 vegetable bouillon cube(s) 

• 1 1/2 tsp agave nectar (optional) 

• 1 tsp grapeseed oil (optional) 

• 1 tsp liquid smoke 

• zest of one lemon 

SPICE BLEND 

• 1 cup nutritional yeast 

• 2 tsp smoked paprika 

• 2 tsp turmeric 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1 tsp pepper 

• 1/2 tsp salt (optional) 

METHOD 

1. PLACE heavy bottomed pot over medium heat with 1/3 cup water. Once warm (about 1 min), add onions, bell peppers and 1 TBSP spice blend and stir to combine, reduce heat to low, lid and cook 4-5 minutes (sweating the veggies). 

2. ADJUST temperature to low heat, add oil (optional), remaining water, garlic, bouillon, one can of coconut milk, kale, 1/2 cup spice blend, liquid smoke and stir to combine and replace lid; cooking 15 minutes. 

3. REMOVE lid, add last can of coconut milk, stir, reduce heat to low, replace lid and cook 10- 15 minutes or until leaves are tender. 

4. REMOVE from heat, add lemon zest and agave nectar (optional) and stir to fully incorporate. 

5. ADJUST seasonings to taste and enjoy!