Cashew Kale
Photo by: Steve Legato
Cashews give this quick-and-easy greens dish a sweet and nutty flavor and ups the protein, mineral and antioxidant content! These nuts are a particularly great source of magnesium, important for healthy bones and for muscle relaxation. You can easily substitute collards, Swiss chard or your favorite green for the kale in this recipe.
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ingredients: Add all to shopping list
2 Tbsp olive oil
1 large carrot, thinly sliced into rounds (about 1/2 cup)
2 bunches kale, thick stems removed, thinly sliced (about 8 cups)
1 clove garlic, minced
2 to 3 Tbsp tamari
1/2 cup raw cashews
1/4 cup raisins
1 large carrot, thinly sliced into rounds (about 1/2 cup)
2 bunches kale, thick stems removed, thinly sliced (about 8 cups)
1 clove garlic, minced
2 to 3 Tbsp tamari
1/2 cup raw cashews
1/4 cup raisins
directions:
Heat the olive oil over medium heat and sauté the carrot for five minutes. Add the, kale, garlic, tamari, cashews and raisins and sauté a few minutes until cashews begin to soften.
Annette’s Tasty Tip: Double this recipe and serve on the side at breakfast to start your day with those important-cancer kicking greens!
KITCHEN COUNTER:
Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.
