Dawn's Recipe ⊷ Dawn's Kale Side Dish

A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.

Ingredients

• ½ cup salted cashews
• 3 tablespoons olive oil, divided
• 1 onion, minced
• 5 large garlic cloves
• 1 bunch kale, stems removed
• 1 bunch fresh spinach, stems removed
• sea salt to taste
• white pepper to taste

Cooking Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
3. Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
4. Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

Nutrition Facts

• calories148.1
• carbohydrateContent13.7 g
• fatContent9.6 g
• fiberContent2.9 g
• proteinContent4.9 g
• saturatedFatContent1.6 g
• sodiumContent154.2 mg
• sugarContent1.8 g