Kale is vitally fabulous! However if you are still adjusting to the flavour try this simple but remarkably tasty dish.
1 cup raw cashews
2 Tbsp oil
1 small onion, finely diced
1 clove garlic, minced
1 bunch of kale, stems removed, chopped (about 4 cups)
⅓ cup white wine or white wine vinegar
1¼ cups cashew cream
salt and pepper to taste
Place cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth.
Heat oil in a large pot over medium heat. Sauté onion and garlic for a few minutes, until translucent, being careful not to burn.
Add kale and a bit of salt and sauté for a few minutes, until vibrantly green and slightly wilted.
Add wine and cook, uncovered, for about 5-7 minutes, until liquid is reduced and kale is tender.
Add cashew cream and mix well. Cook for 2-3 minutess until cream is thickened. Add more if you want creamier kale. Season to taste with salt and pepper.
Your kids might even like this side dish! In Nathan’s words: 3 out of 4 kids freaked out just at the sight of the kale. The other one ate 3 servings.
Thank you to Nathan the ‘Vegan Dad’
Please check with the authors regarding © terms.