Coconut Creamed Kale

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It’s always a good sign when my daughter asks me to pack  leftovers in her lunch the next day. And your son says “Thanks for dinner mom. It was really good… Even the vegetables!”

1 cup raw cashews, soaked in warm water 20 minutes
1 can coconut milk

2 cups water or broth of choice
2 bunches chopped greens (kale, mustard, turnip, collard or a mix!)
Olive oil
Chili garlic hot sauce

Blend cashews, coconut milk, and the can full of water/broth in a Vitamix or high speed blender.
Heat olive oil in large skillet, add greens, cover and let cook until wilted. Season with salt and pepper.
Pour coconut milk blend over greens, add hot sauce and let simmer.

Tonight I served them over brown rice, Adzuki beans from Natural Living Co-Op and pork ribs from Jolie Vue Farms.

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