You would not believe how much kale is growing in my garden. I’ve given some away, eaten some steamed, spun some into green smoothies, and still there is more. So here’s one more way to use it up. Many thanks to Whole Life Nutrition Kitchen for this great recipe. They recommend serving it with quinoa, raw vegetables, and chicken or black-eyed peas for dinner. They also warn that 10-12 cups of chopped kale may seem like a lot, but it shrinks a lot when you cook it.
Ingredients:
10-12 cups finely chopped kale
#1 Chop the kale and set aside.
#2 Heat a large skillet over medium heat, add olive oil, then onions and garlic. Saute 5 min or until soft and turning brown at the edges. Add to a blender with cashews, water, jalapeno pepper, lemon juice, nutritional yeast, and Herbamare. Blend until smooth and creamy.
#3 Return sauce and chopped kale to the skillet and simmer 10-15 min until kale is soft and sauce is thick. Season to taste with salt and pepper.Follow Dr Sukol on Twitter: www.twitter.com/RoxanneSukolMD
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