Cashew Kale


Reprinted with permission from Kicking Cancer in the Kitchen © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group. Photo credit: courtesy of Steve Legato

Cashews give this quick-and-easy greens dish a sweet and nutty flavor and ups the protein, mineral and antioxidant content!

Yield: makes about 2 1/2 cups

Super easy

Cashew Kale


For 1 Serving(s)


  • 1/2 cup(s) raw cashews
  • 2 tablespoon(s) olive oil
  • 1 large carrot, thinly slicied into rounds (about 1/2 cup)
  • 1 garlic clove, minced
  • 2 bunches kale, thick stems removed, thinly sliced (about 8 cups)
  • 2 tablespoon(s) tamari
  • 1/4 cup(s) raisins

Cashew Kale Directions

  1. Heat the olive oil in a pan over medium heat and saute the carrot for five minutes
  2. Add the kale, garlic, tamari, cashews and raisins and saute a few minutes until cashews begin to soften

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