1 bunch kale, washed and stemmed
1 bunch chard, washed and stemmed
1/4 c. cashew butter (or almond or peanut)
1 Tbs. curry paste (see recipe below)
1 Tbs. tamari soy sauce
1/4 c. water, up to 3/4 c.
1. Bring a large pot of salted water to a boil and add the greens. Return to a boil and cook 2 minutes, maintaining bright green color. Drain and squeeze out any excess water.
2. Combine cashew butter (or nut butter of choice), curry paste, tamari, and 1/4 c. water in a blender and blend until creamy. Add additional water in increments until a thick yogurt-like consistency is achieved.
3. Reheat the greens in a skillet and toss with just enough sauce to coat.
2 onions from the “bunch”, finely chopped
1/4 c. olive oil
1 Tbs. cumin seed
1/4 tsp. fenugreek seed
1/4 tsp. whole cloves
1/2 tsp. whole black peppercorns
1 Tbs. coriander seed
1 1/2 tsp. mustard seed
1/2 tsp. allspice
1 tsp. cinnamon
1 Tbs. tumeric
1/4 tsp. cardamom
1/2 tsp. cayenne
1 Tbs. ginger, peeled and chopped
1. Heat the oil in a skillet. Add the onions and saute until very soft. While the onions are cooking, grind the cumin, fenugreek, cloves, peppercorns, and coriander into a fine pulp.
2. Mix the newly-ground spices with the whole mustard seeds, allspice, cardamom, cinnamon, tumeric, and cayenne. Set aside.
3. Add the ginger to the onions and let it cook a few minutes. Add the spice blend to the onions and ginger, cook 5 more minutes. Store in refrigerator where it will keep for at least a month.