Creamy Red Pepper Kale

Steps

1. 1

   Wash and chop the kale, red onion, garlic, and sweet peppers. Measure the cashews, fermented red pepper paste, liquid aminos, and coconut cream so they are ready to add in sequence.

2. 2

   Heat a large sauté pan over medium heat. Add the avocado oil and cashews. Toast the cashews for about 1 minute, stirring frequently, until lightly golden and fragrant; take care not to burn them.

   Start 1-minute timer
3. 3

   Add the chopped red onion, garlic, and sweet peppers to the pan. Sauté for about 2 minutes, stirring occasionally, until the vegetables begin to soften.

   Start 2-minute timer
4. 4

   Add the fermented red pepper paste. Stir it into the vegetables and cook for 1 additional minute so the paste becomes fragrant and coats the vegetables.

5. 5

   Add the chopped kale and liquid aminos. Stir to combine, then cover the pan with a lid. Cook for 5–6 minutes, stirring once during cooking, until the kale is wilted and tender.

   Start 6-minute timer
6. 6

   Add the coconut cream to the pan and stir until evenly incorporated. Reduce the heat to low, cover, and cook for 8–10 minutes, allowing the kale and sauce to become creamy and fully tender.

   Start 10-minute timer
7. 7

   Taste and season with salt and black pepper. Add 1–2 teaspoons of lime juice if desired for extra tang. Serve hot, optionally with wild rice.