Let us give thanks for holiday dishes that appeal to everyone sitting around the table on Thanksgiving -- carnivores and plant-based eaters alike. This week, a traditional side dish with a twist: instead of spinach, we're using kale, and instead of cream, we're using cashew cream. And believe us when we say you won't be missing the dairy!
You will need: 2 pounds kale 1 onion 2 tablespoons oil 1 1/2 cups raw cashews 1-1 1/2 cups water 1 lemon 1/4 teaspoon nutmeg 2 teaspoons miso Fresh ground black pepper to taste
1. Soak the cashews in water for an hour or so before you start working on this recipe, then drain them.
2. Rinse the kale and tear the leaves off of the stems -- it's okay if they're in big chunks.
3. Bring a big pot of water -- a really big pot -- to a boil on your stove.
4. While you're waiting for the water to boil, put the soaked and drained cashews in a blender or food processor.
Blend/process, adding warm water as needed (between 1 cup and 1 1/2 cups), until you have a cream-like consistency.
Once the water is boiling, add the kale. Cook for five minutes, then drain and rinse with cold water until it's comfortable for you to handle.
5. Squeeze the water out of the kale.
Chop the kale with a knife -- you want it pretty fine.
6. Dice the onion.
Heat the oil in a large pot (you can use the same one you used to boil the kale, rinsed and dried). Add the onion.
Saute for five minutes or so, until starting to get translucent.
7. Add the kale, miso and nutmeg.
Add the cashew cream. Reduce the heat to low.
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Cook, stirring occasionally, until the kale has absorbed the cream. Serve warm.