Kale With Cashew Cream and Chickpeas
photo by Anne Sainz
- Ready In:
- 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)
- 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.
- Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
- 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.
- 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.
- Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.