“Creamed” Kale with Caramelized Onions

//“Creamed” Kale with Caramelized Onions

“Creamed” Kale with Caramelized Onions

Are you missing the deliciousness of creamed dishes? Chef Silvia discovered the great taste and health benefits of using cashew cream and has transformed classic creamy recipes into healthier dishes.

INGREDIENTS

  • 6 cups raw kale, washed, stems removed, torn in random bite sized pieces
  • 1/4 cup caramelized onions, see recipe below
  • 1 cup cashew cream, see below for the recipe
  • 2 – 3 Tbsp. olive oil (or just enough to lightly cover the bottom of the pan)
  • 1 clove garlic, finely chopped
  • Pinch of red pepper flakes
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. sun-dried tomatoes, cut in tiny snippets
  • Salt and pepper to taste

DIRECTIONS

Caramelized Onions

  1. Thinly chop 4 – 5 large onions (or how every many you like). Place a medium (flat bottomed) sauté pan over low heat. Add enough olive oil to lightly cover the bottom of the pan and heat for a few moments.
  2. Add the onions and cook slowly, stirring only when the onions on the bottom begin to color. Add a splash of water if the onions stick and lower the heat if they are browning too quickly. Continue cooking slowly until all the onions reach a deep, rich golden color. About 30 – 45 minutes. Season with salt and pepper.

Cashew Cream

  1. Place 1/2 cup of raw cashews in a bowl, add 1 cup of water and let them soak for at least 30 minutes
  2. Place water and nuts in the bowl of a food processor and pulverize until it forms a thin, smooth milk (it will thicken when added to heat)

“Creamed” Kale

  1. Place a medium saute pan over medium heat. Add the oil and heat. Sautéing the kale first in garlic and oil (you can use coconut oil, but it’ll change the taste) gives it great flavor.
  2. Add garlic and pepper flakes and cook just until the garlic begins to color (about 20 seconds).
  3. Add kale, cover and cook until kale begins to wilt (about a minute).
  4. Stir and add the cashew milk. Season with salt and pepper, add nutritional yeast and stir.
  5. Cook for several minutes more until the cashew milk thickens and the kale is tender.
  6. Stir in a portion of the caramelized onions and the sun-dried tomatoes and serve.

Recipes by: Chef Silvia. Check our her website for free downloadable resources that can help cooking go from a chore to a joy: Sauté Secrets, Cooking Methods and The Well Stocked Pantry + some of her best quick go-to recipes.

By | 2015-01-19T21:06:44+00:00 May 21st, 2014|Categories: Recipes for Results|0 Comments

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