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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken. Ingredients:
1/2 cup salted cashews |
3 tablespoons olive oil, divided |
1 onion, minced |
5 large garlic cloves |
1 bunch kale, stems removed |
1 bunch fresh spinach, stems removed |
sea salt to taste |
white pepper to taste |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
3. Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
4. Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.
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