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Green Kale and Onion Casserole

Kale Recipe

A twist and an alternative to a classic holiday dish, this green casserole uses kale instead of green beans. When using raw cream from grass-fed cows, you are also getting all the fat-soluble vitamins contained in this nutrient-dense food, like vitamin A and vitamin K2. If you have a sensitivity to dairy, use full fat coconut milk instead.

  • 1 pound of kale, ribs removed and chopped
  • 2 tablespoons of ghee or coconut oil
  • 8 ounces of mushrooms, roughly chopped
  • 4 cloves garlic, minced
  • 1/2 yellow onion, roughly chopped
  • 1 cup raw cream or full fat coconut milk
  • 1/2 yellow onion finely sliced with a knife or mandolin
  • 1/4 cup of ghee or coconut oil
  • 1/4 teaspoon freshly ground black pepper
  • Celtic Sea Salt, to taste

Mushroom Cream Sauce:

  1. Set oven to 350°.
  2. Grease casserole dish with ghee or coconut oil. Set aside.
  3. Melt ghee or coconut oil in a medium-sized pan.
  4. Add the mushrooms, garlic, and diced onion. Cook gently over medium-low heat until mushrooms and onion begin to brown.
  5. Remove from heat and allow to slightly cool down. Add components to a food processor and pulse into a paste.
  6. Scrape from food processor and place paste into the sauté pan with cream or coconut milk. Add pepper and salt to taste.
  7. Cook and reduce, for about 5 minutes. Pour into casserole dish.


  1. Set a large pot of salted water on the stove and bring the water to a boil. Set up a large bowl full of ice water.
  2. Place the kale into the boiling water. Cook until it is almost cooked through, 10 – 15 minutes.
  3. Remove kale and place into the ice water, which allows the kale to retain its bright color.
  4. Once the kale is cool enough, squeeze out as much water as possible or spin in a salad spinner.
  5. Place the completely dried kale into a casserole dish.
  6. Mix kale and cream sauce together.
  7. Place into oven. Bake at 350° for 25 minutes, until the sauce begins to bubble.

While casserole is in the oven, fry the onions:

  1. Melt about 1/4 cup of ghee or coconut oil in sauté pan over medium-high heat.
  2. Add the onions.
  3. Cook until golden brown.
  4. Place the onions on top of the casserole. Serve.

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Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Information on this website is provided for informational purposes only and is a result of years of practice and experience by the author. This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information on this website for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal, or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your healthcare provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read on this website.

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