Cashew Cream of Kale

  • Servings: 4-6
  • Time: 15 min prep 45 min wait
  • Difficulty: Really Easy
  • Print

MMM Kale. Said NO ONE ever. No one, that is, except for Class 4 vegans who eat the stuff plain, like pretzels. The true heroes of the modern world (eye roll). I like eating kale because I know it is good for me... but I wouldn't say that it's good, unless you add a whole lot of flavor to it. So here is a recipe for kale with a crap ton of flavor. MMM Kale.

 

Ingredients

Short Grain Brown Rice 

  • 2 c short grain brown rice
  • 4 c water
  • 1 tsp salt

Cashew Cream of Kale 

  • 1 pkg kale (or 1 bunch)
  • 1/2 c cashews
  • 1  c water
  • 2 small garlic cloves
  • 1 ½ tsp onion powder
  • ¼ c lemon juice
  • 2 tbsp bragg’s liquid aminos

Directions

Short Grain Brown Rice

  1. Please use a rice cooker (45 minutes of hands free cooking)!!!
  2. Stove Top: Pour 4 cups of water and the salt into a medium sized saucepan. Bring to a rolling boil and add rice. Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 more minutes. Let stand, covered, for 5 minutes.
  3. If any liquid remains in the bottom of the pan or if the brown rice is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed. Set aside.

Cashew Cream of Kale 

  1. Pour 1/2 cup of water into a large saucepan and heat water to a simmer over high heat.
  2. When water is simmering add kale and reduce heat to medium high.
  3. In a blender combine 1/2 cup cashews, 1 cup water, 2 cloves of garlic and onion powder and blend until perfectly smooth (you do not want any chunks).
  4. Add cashew cream to steaming kale and stir until water has evaporated enough for kale to become creamy and well coated.
  5. Don’t over cook greens.
  6. Serve hot.
  7. Alternatives: Add green olives for a zesty variation.

 

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