- Serves: 4 people
Ingredients
- 1/2 c low-sodium vegetable broth
- 1 large white onion, chopped
- 1 c unsweetened non-dairy milk, such as soy, almond, or coconut
- 1/3 c raw cashews
- 2 tbsp. nutritional yeast (optional)
- 1 tsp. garlic powder
- pinch of grated nutmeg
- dash of red pepper flakes
- 2 bunches lacinato kale (or other dark, leafy green) chopped with stems removed
- 4 oz spinach (or 1/2 bag)
Instructions
- Heat vegetable broth in a large skillet over medium-high heat. Add chopped onion and cook until translucent and soft, about 5 minutes.
- Pour broth and onions into a blender. Add non-dairy milk, cashews, nutritional yeast, garlic powder, nutmeg, and red pepper flakes. Blend together until you have a creamy purée.
- Return the puree to the skillet over medium heat and simmer. Add in the chopped kale and stir until the kale is cooked down.
- Add in 1/2 bag of spinach and toss just until the spinach is wilted down. Salt and pepper to taste. Serve warm.
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