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Sep 23 / Laurie Northrup

Cashew Cuisine

Cosmic cashew kale with chickpeas is totally a recipe that you should try. I’m linking to a version that calls for crushed red pepper, because I like it that way. Maybe you won’t. I don’t know. You should know whether you like crushed red pepper or not.


I try so many recipes that end up requiring kale. That’s what I get for reading vegan and health-crazed lunatic sites. I don’t even like kale all that much unless it’s cooked or liquefied in a green smoothie. I bought what seemed like a small bunch, and then I washed it and started pulling it off the stems. Pretty soon I had filled the pie tin I set aside for the purpose, piling leaves precariously high. Then I stacked it on the cutting board. OH GOD SO MUCH KALE MAKE IT STOP. Then it cooks down and looks like almost no kale at all. Almost.

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  1. catastrophegirl / Nov 4 2012

    my mother is a fanatic about kale. when she comes to visit she buys local kale to take back to florida, where apparently, the kale is inferior and too lazy to grow right.
    i can’t stand it myself but the entire rest of my family enjoy cooked kale served with “pepper vinegar”
    this isn’t the crushed red pepper and apple cider vinegar eastern NC barbecue sauce (although i’ve seen my dad eat it that way too) but instead actual small green chiles/jalapenos boiled in apple cider vinegar, stored in vinegar in a jar in the back of the fridge until all the pepper flavor is in the vinegar. you leave the peppers in the jar and just sauce the kale with the vinegar.
    technically, you still wouldn’t be eating it true southern style because i cannot imagine you cooking your kale with a chunk of salt pork, but it might be a nice change from smoothies

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