Kale with Cashews and Raisins
I haven’t blogged in a bit, because my meals haven’t really been blog-worthy in a bit. A frozen vegan pizza here, a quick stir fry there, curried veggies in the crockpot to help us plow through a hectic August. I didn’t really plan on this meal being blog-worthy either, but man, it was good. And so easy. I don’t have exact measurements, but that’s what makes it such a great recipe.
A bag of chopped organic kale, which I chopped a little smaller
2 cups of pre-cooked, previously frozen brown rice
A handful of jumbo mixed raisins
A handful of crushed cashews
Heat coconut oil in a pan. Sautee kale. Mix in cooked rice, raisins and cashews. Drizzle on balsamic vinegar (maybe 1/3 cup) and add salt to taste. Deeeeee-lish. I frequently make the greens + dried fruit + nuts combo and it’s perfect every time. If you’re not a huge greens fan (kale, collards, spinach, etc.) try sautéing them with dried fruit like raisins or dried cranberries. The sweetness helps to balance those bitter greens. Then the nuts add a nice crunch.