Cashew Coconut Kale

I like to cook greens a few times a week. They are full of minerals to strengthen our bones and nourish our nervous systems. Usually I either steam the greens or sauté them in a little oil with salt and chile flakes.

But the other day I tried this recipe from Moosewood Restaurant Celebrates, and found it to be really good. The picture is of the kale before I added the coconut-cashew mixture. Afterwards it was less photogenic, but really delicious. It's a little more work than just stir-frying the kale, but the flavor of the cashew-coconut sauce is worth it.

Cashew Coconut Kale
1 large onion, chopped
2 cloves garlic, minced
1 jalapeño, diced
2 tbsp oil
1/3 cup salted cashews
juice of 1/2 to 1 lime
1/2 cup coconut milk (freeze the rest of the can to use another day)
1 tsp curry powder
1 bunch kale, stemmed and chopped

Sauté onion, garlic and jalapeño in oil about 10 minutes until onion is translucent.

Meanwhile, blender the cashews, lime juice and coconut milk until smooth. Start with the smaller amount of lime juice, and add more to taste.

Add the curry powder to the frying onions. Cook 1 minute. Add the kale, along with the water still clinging to its leaves. Add a sprinkle more water if it looks too dry. Cover and cook, stirring occasionally and adding water if needed, 5-8 minutes until tender.

Stir in the cashew-coconut sauce. Stir to coat. Cook until it's warmed through and serve.

Serves 3-4