Cashew Kale

Kale is a superfood.

Here are my 3 tips re: Kale:

1. It lasts many days (a week+) in the fridge, unlike many other greens (like spinach), which is great.

2. The biggest pain about kale is cleaning it. I rip the pieces of the stem, put the pieces in a bowl full of water, then pick up handfulls and put it in a strainer so that all the dirt is remaining in the water. Repeat until water is clean.

3. Very important: once you put kale in the saute pan, cover it and let it steam for at least 5 minutes. This gets rid of some of the bitterness.

(NOTE: there are sauteed onions, red bell peppers and chickpeas underneath all that kale).

This recipe from FatFree Vegan called for blending soaked cashews with water, garlic and bullion to make a sauce. That’s the white specks that you see in the picture below. It adds a different, creamy but light flavor.

This is a side dish by itself, or an entree if you eat 1/2 of it on top of a hearty grain like rice or quinoa.

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