This can easily be made vegan by excluding the whipping cream.

1 package Tinkyada brown rice noodle (I used Fettucine but rotini or bow tie also work well for this)

1 can unsweetened coconut milk

2 bunches bok choy, chopped

1 bunch kale, destemmed and chopped

1 onion, diced

2 tbsp olive , grapeseed, or avocado oil

4-5 cloves garlic, minced

1 tsp rosemary

1 tsp thyme

1/2 lemon, squeezed or 1/2 tsp ground lemon peel

1 tsp flour

1 tbsp butter (can be vegan)

approx 1 cup broth or water, as needed

salt and pepper to taste

Optional: hemp seed

Boil water and cook noodles as directed. Drain and set aside.

Heat large skillet to medium. When the skillet is hot, add olive oil and diced onions, sauté until translucent, about 4-5 minutes.

Add minced garlic. Stir for one minute until fragrant. If mixture begins to stick to pan, add a little broth or water to deglaze.

Add butter and flour and stir. Mixture should appear slightly sticky.

Add 1/2 broth, stir. Add bok choy and kale, stir, and cook for an additional 3-4 minutes.

Add thyme, rosemary, a pinch of salt and pepper. Add lemon.

Add can of coconut cream and 1/4 cup of whipping cream (can omit whipping cream to make vegan) . Add cooked noodles. Season more to taste. Top with hemp seeds.