I’ve been eating kale for so long now that sometimes I tend to forget that “newbies” to healthy eating may not have tried it before. This classic sautéed kale dish is for those who are new to the delicious benefits of kale but kale “veterans” will find it appealing as well with the Thai inspired sauce that goes with it.
- 1/2 medium onion, diced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup chopped cilantro (tear or cut off the stems and use the green tops only)
- 1 lime, juiced
- 1/2 cup raw cashews
- 2-4 tbsp Thai Chili Paste (if you don’t have this made up you can substitute with red curry paste)
- 2 tbsp olive oil, divided
- 1/2 tsp sea salt, divided
- 2 big bunches lacinato kale, stems removed and roughly chopped
- 1 cup shredded carrot
- 2 cloves garlic, minced
- 1/2 cup low sodium vegetable broth
- 2 tbsp coconut aminos
- 2 cups cooked quinoa, brown rice or millet (optional)
- In a large skillet heat 1 tbsp oil over medium high heat. Add the onion and 1/4 tsp salt and cook until tender, about 5 minutes.
- Add the tomatoes and the remaining 1/4 tsp salt. Cover and lower heat to a simmer. Cook 5-10 minutes.
- Pour the tomato mixture into a blender or food processor being careful of the hot liquid.
- Add the cilantro, lime juice, 2 tbsp Thai Chili Paste and cashews. Process until smooth. Taste and add more chili paste if desired.
- Rinse and wipe out the skillet used for the onions and tomatoes. Add the remaining 1 tbsp of oil and heat over medium high heat.
- Add the carrots and garlic. Cook 5 minutes or just until the carrots are starting to soften. Add the kale, and broth. Cover and lower heat to a simmer. Cook 5 minutes or until the kale is wilted.
- Remove the cover and continue to cook until the liquid has evaporated. Season with the coconut aminos.
- Divide the kale evenly onto serving plates and top with the desired amount of sauce. To make a complete meal serve over quinoa, brown rice or millet.
4 servings with sauce to spare.
The sautéed kale is best eaten right away but any leftover sauce can be stored in an airtight container for up to 5 days. Use leftover sauce stirred into cooked rice or add to roasted vegetables for a change of flavor.