Creamed Kale

A big part of our success is having some choice recipes that we enjoy, and also create lots of variations based on the original, according to what's on hand. This is a recent addition to that select group.

Ingredients:

• 1-1/2 c. water
• 3/4 c. raw cashews, or 1/2 cashews and 1/2 sunflower seeds
• 2 bunches (10-14 oz.) kale, ribs removed and chopped, or similar amount of just about any greens (cabbage or broccoli are frequent substitutes here)
• 1 level tbspn. (or less) no-salt seasoning
• 2 tablespoons raw onion, or dried onion flakes

Directions:

Remove solid stems and ribs from the kale, chop the kale. Steam the kale in a double boiler (or better yet, flash steam) until it's tender.

While kale is steaming, heat the water and cashews in the microwave to boiling. Blend the hot water-cashews/sunflower seeds, then add no-salt seasoning and dried onion flakes in a high-speed blender. Go slow with the blender at first so the boiling water doesn't explode (or bulge the blender - it's a sore point as to how I learned this).

Blend the stems into the cream for the most nutrition, or save 'em for a smoothie if you don't want the green color. Add a little water if it's too thick, then pour the cream over the kale.

Variations are endless. This works for any greens, cabbage, mixed steamed veggies or green beans. A variety of spices works as well (curry powder, parmesan and chicken base are favorites).

Here's a picture of ours, on a bed of kale and swiss chard and garbanzos on top. Honestly, Annette had to have a little salt with it.

You'll find "Creamed Kale" recipes online that show this type stuff served on rice or other grains, but it spoils the health aspect.

Happy healthy eating!