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Greens with Cashews


  • 8 cups loosely packed kale or swiss chard
  • 2 Tablespoons vegetable oil
  • 1.5 cups chopped onions
  • 2 cloves garlic, minced
  • 1 small fresh green chile, seed and minced
  • 1/3 cup cashew nuts, toasted
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 1/2 cup coconut milk
  • 1 teaspoon curry powder


This cashew, coconut, and lime dressing makes this simply prepared side dish highly flavorful. This is a versatile dish that can be made with any kid of greens. When the greens are fresh, try doubling the dressing.

1. Rinse, stem, and coarsely chop the spinach, kale, or swiss chard and set aside. Heat the oil in a large saucepan and add the onions, garlic, and chile. Cook on medium heat for 10 to 12 minutes, stirring occasionally.

2. Meanwhile, combine the cashews, lime juice, and salt in a blender and puree until fairly smooth. Gradually blend in the coconut milk. A few remaining little cashew chunks are fine. Set aside.

3. Add the curry powder to the saucepan and saute for one minute. Add the greens, cover, and cook on medium high heat until just tender, stirring often. This will take just 2-3 minutes for the spinach or Swiss chard, and about 6 minutes for the kale. Pour in the cashew mixture, stirring to evenly coat the greens. Sprinkle on salt to taste.

Moosewood Restaurant Celebrates; sent in by Susan L.

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