Inspired by Nourishing Meals
10 to 12 cups finely chopped kale
Sauce:
2 to 3 tablespoons extra virgin olive oil
1 small onion, chopped (about 1 heaping cup) 2 cloves garlic, chopped
1/2 cup raw cashews
2 cups water
1/2 small jalapeño pepper, seeded
1 tablespoon freshly squeezed lemon juice
2 tablespoons nutritional yeast
1 to 2 teaspoons Herbamare
🌿Chop the kale and set aside.
🌿Heat a large skillet, medium heat.
🌿Add the olive oil, then the onions and garlic.
🌿Sauté for 5 minutes or until softened and beginning to change color.
🌿 Add them to a blender along with the cashews, water, jalapeño pepper, lemon juice, nutritional yeast, and Herbamare.
🌿Blend until smooth and creamy in a high-speed blender
🌿Place the sauce and chopped kale back into your large skillet and simmer for 10 to 15 minutes or until kale has softened and sauce has thickened.
🌿 Taste and season with sea salt and freshly ground black pepper if needed.
