This simple recipe is a great use for cashew white sauce and a wonderful side dish highlighting nutrient-dense dark greens.
Steps
1
Preparing the Dish
Ingredients
4 cups dark greens of choice, stemmed and ripped or chopped
1/2 cup vegetable stock
1/2 cup of Basic White Sauce
pinch of freshly ground black pepper
flaked sea salt for finishing (optional)
First, gather and prepare your mise en place.
To prepare the dish, bring a fry pan to medium heat. Add the dark greens and sauté for a few minutes, stirring frequently. Add the vegetable stock and continue to stir the greens as they begin to steam. Add the Cashew White Sauce and combine to coat the greens well.
When the greens are wilted and the white sauce has thickened remove from heat.
Serve as a side dish or over brown rice for a nice light meal.
4 Comments
Eric H•
Trying this tonight...any idea how much 4 cups of kale weighs?
I pack down a quart container to get 10-12 oz of leaves or so. It's a dish that can eat of lot of and for me it's better to have too many greens than too much sauce.
I made this today using Brussels sprouts greens from my favorite organic farmer. The cashew white sauce is heavenly with the greens!!! I am excited about the culinary education available here. ️
Ken R • Rouxbe Staff •I pack down a quart container to get 10-12 oz of leaves or so. It's a dish that can eat of lot of and for me it's better to have too many greens than too much sauce.
Cindy W •I made this today using Brussels sprouts greens from my favorite organic farmer. The cashew white sauce is heavenly with the greens!!! I am excited about the culinary education available here. ️