california creamed kale
2 lbs organic kale
1/2 raw cashews
1/2 cup water
1 teaspoon onion flakes
Freshly ground salt and pepper
1/2 teaspoon vegetable bouillon flavor
Add
all the ingredients, except the kale, to the blender. Blend until it's smooth
and creamy.
Wash
the kale thoroughly. Remove thick stems from leaves. Discard stems. Chop larger
leaves into large salad-sized pieces. In a large pan over medium heat sauté the
kale until it's bright green and barely cooked. Add the cashew sauce slowly and stir
constantly until the kale is evenly coated. Remove from heat and serve.
