Matt Frazier, Stepfanie Romine

Cashew Creamed Kale

Preparation info
  • Serves:

    2 to 4

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

A little bit of fat helps your body absorb the goodness from greens, and the richness of the Cashew Cream takes the flavor of simple steamed vegetables up a notch. This is more of a blueprint than a recipe; instead of kale, try broccoli, cauliflower, or any cruciferous vegetables you have on hand.

Ingredients

  • 1 bunch kale, stemmed and chopped
  • 1 teaspoon fresh lemon juice
  • 1

Method

Add the kale, lemon juice, and garlic to a medium skillet set over medium heat and season with salt and pepper. Add the water. Cook, covered, for 5 minutes, then start checking for desired doneness. When the kale is tender enough for your liking, stir in the cashew cream until thoroughly coated. Serve.