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Sautéed Kale with Toasted Cashews
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Sautéed kale with onions, red pepper flakes, and toasted cashews.
Ingredients:
  • 1/2 cup to 3/4 cup unsalted, roasted cashews, roughly chopped
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 yellow onion, sliced
  • 1/2 teaspoon red pepper flakes
  • 1 bunch kale, rinsed, tough midrib removed, roughly chopped
  • 1 tablespoon lemon juice, plus more to taste
  • Salt
Instructions:
  • To toast the cashews, heat a large, shallow sauté pan over medium-high heat. Spread the cashews evenly in the pan and toast, stirring occasionally, until lightly browned and fragrant. Transfer to a bowl.
  • Sauté the onions: Heat olive oil in a pan over medium heat. Cook the onions until translucent, about 5 minutes.
  • Boost the heat to high and drizzle a couple more tablespoons of olive oil into the pan. Sprinkle in the red pepper flakes and add the roughly chopped kale. Toss with tongs until all the kale leaves are coated in oil. Cook briefly for a couple of minutes until the leaves start to wilt, turning them frequently.
  • Finish with a generous sprinkle of fresh lemon juice and a pinch of salt. Take off the heat and gently fold in the cashews. Adjust seasoning with additional salt and lemon juice to your liking.

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