Cashew Kale

Recipe from Kicking Cancer in the Kitchen. Purchase the book HERE.

Cashews give this quick-and-easy greens dish a sweet and nutty flavor and ups the protein, mineral and antioxidant content! These nuts are a particularly great source of magnesium, important for healthy bones and for muscle relaxation. You can easily substitute collards, Swiss chard or your favorite green for the kale in this recipe.

Yield: makes 2 1/2 cups

2 tablespoons olive oil

1 large carrot, thinly sliced into rounds (about 1/2 cup)

2 bunches kale, thick stems removed, thinly sliced (about 8 cups)

1 garlic clove, minced

2 to 3 tablespoons tamari

1/2 cup raw cashews

1/4 cup raisins


Heat the olive oil in a pan over medium heat and sauté the carrot for five minutes. Add the kale, garlic, tamari, cashews and raisins and sauté a few minutes until cashews begin to soften.