Kale With Cashew Cream And Chickpeas Recipe

Name: Kale With Cashew Cream And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 saute 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.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Kale With Cashew Cream And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale With Cashew Cream And Chickpeas

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