Serve this simple recipe with cooked quinoa, black-eyed peas or roasted chicken. You'll need two LARGE bunches of kale for making this recipe, or about 10 to 12 cups of chopped kale. You might think that 10 to 12 cups of chopped kale is a lot, but remember that it cooks down considerably. We don't have any leftovers in our house when I make this.
Ingredients
2 bunches
kale
chopped
Sauce
2 tablespoons
extra virgin olive oil
1 small
onions
chopped
(about 1 heaping cup)
2 cloves
garlic
chopped
½ cups
raw cashews
2 cups
water
½
jalapeño peppers
seeded
1 tablespoons
freshly squeezed
lemon juice
2 tablespoons
nutritional yeast
1 teaspoons
Herbamare
