Greens with Cashews
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 212.4
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 424.9 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.0 g
- Protein: 6.1 g
View full nutritional breakdown of Greens with Cashews calories by ingredient
Introduction
If you think you don't like kale, try this recipe. I've never met someone I couldn't convert. And yes, this recipe has some fat from the coconut milk and cashews, but it is the GOOD FAT, and you need to spice up your menu every now and again. You can serve it with a low fat vegetable curry to balance the high calorie load. If you think you don't like kale, try this recipe. I've never met someone I couldn't convert. And yes, this recipe has some fat from the coconut milk and cashews, but it is the GOOD FAT, and you need to spice up your menu every now and again. You can serve it with a low fat vegetable curry to balance the high calorie load.Number of Servings: 5
Ingredients
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8 cups loosely packed kale
2 Tbsp vegetable oil
1 1/2 cup chopped onion
2 gloves garlic, minced or pressed
1 small fresh green chile, seeded and minced
1/3 cup toasted cashews
2 Tbsp fresh lime juice
3/4 tsp salt
1/2 cup coconut milk
1 tsp curry powder
Directions
1. Rinse, stem and coarsely chop the kale. Set aside. Heat the oil in a large saucepan and add the onions, garlic and chile. Cook on medium heat for 10-12 minutes, stirring occasionally.
2. Meanwhile, combine the cashews, lime juice and salt in a blender or food processor and puree until fairly smooth. Gradually blend in the coconut milk. (A few remaining little cashew chunks are fine.) Set aside.
3. Add the curry powder to the saucepan and saute for 1 minute. Add the greens, cover, and cook on medium-high heat until just tender, stirring often. This will take about 6 minutes. Pour in the cashew mixture, stirring to evenly coat the greens. Salt to taste.
Serve warm or at room temperature.
Number of Servings: 5
Recipe submitted by SparkPeople user MEGANO32.
2. Meanwhile, combine the cashews, lime juice and salt in a blender or food processor and puree until fairly smooth. Gradually blend in the coconut milk. (A few remaining little cashew chunks are fine.) Set aside.
3. Add the curry powder to the saucepan and saute for 1 minute. Add the greens, cover, and cook on medium-high heat until just tender, stirring often. This will take about 6 minutes. Pour in the cashew mixture, stirring to evenly coat the greens. Salt to taste.
Serve warm or at room temperature.
Number of Servings: 5
Recipe submitted by SparkPeople user MEGANO32.