Kale With Cashew Cream and Chickpeas

Submitted by Anne Sainz

"This recipe was adapted from a recipe on drfuhrman.com. Its base is cashew cream, which is a delicious non-dairy alternative for cream and makes wonderful sauces. This dish freezes and reheats well but you might need to add a little water or non-dairy milk to get the creaminess back."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 20 ounces kale, de-stemmed and chopped
• 1⁄2 cup raw cashews
• 1 cup unsweetened almond milk or 1 cup other non-dairy milk substitute
• 1 garlic clove
• 1⁄2 teaspoon oil (to coat pan)
• 1 large onion, halved, then thinly sliced
• 2 carrots, thinly sliced
• 4 mushrooms, sliced
• 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
• 1⁄8 teaspoon crushed red pepper flakes (to taste)

directions

1. Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
2. Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
3. Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, carrots and mushrooms and sauté for 5 minutes, or until softened, adding small amount of water if needed to prevent sticking.
4. Stir in the chickpeas. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
5. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.