I never really understand the appeal of creamed spinach. My very limited exposure involves dark steakhouses, sizzling slabs of juicy steak, and garlicky mushrooms. No wonder the creamed spinach doesn’t stand a chance among such stiff competition. If I want to eat spinach, I can think of so many different ways that don’t mute the mineral tang with copious amount of butter and cream. Why oh why?
But of course, not everyone’s a fan of leafy greens. I understand that. When I came across Marcus Samuelsson’s recipe for Gingery Creamed Kale & Cabbage, my curiosity was piqued. He took the creamed spinach idea and used hearty lucinato kale and green cabbage. Instead of one dimensional richness of cream, he boosted flavour with turmeric and ginger. I wanted to taste the result so badly…until I saw 2 cups of cream and 1 cup of buttermilk at the bottom of the ingredient list. I decided to give this recipe a vegan makeover.