Steamed, boiled or sautéed vegetables are all well and good, but sometimes something more comforting is called for. This is it.
Wipe out the pan, heat the remaining olive oil and cook the onion until tender, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the stock, milk, lemon juice, nutritional yeast, nutmeg and salt and pepper. Gently simmer for 5 minutes, or until thickened slightly. Transfer to a blender, add the cashew cream and blitz until smooth and creamy. Return to the pan, add the greens and stir over a medium–low heat until the sauce has thickened and reduced. Serve hot.
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