Kale, Spinach and Cashew Sauté

INGREDIENTS:

METHOD:

Preheat an oven to 350 degrees F (175 degrees C).

Combine the cashews and 1 tablespoon olive oil in a bowl. Toss to coat the cashews in the oil.

Spread onto a baking sheet. Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don’t burn. Set aside.

Heat the 2 tablespoons olive oil in a skillet.

Cook and stir the onion in the hot oil until the onion softens, about 5 minutes.

Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture.

Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes.

Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes.

Toss the cashews with the mixture to serve.

Serves:  4

Source:  Chrissi Brewer