Creamy kale, spinach & cashews


  • Kale
  • spinach
  • cashews, toasted
  • escallion shallots, diced
  • corn
  • crème fraiche or greek yogurt
  • butter
  • oil


  1. Toast the cashews in a dry pan. set aside.
  2. Fry the shallots in the oil & butter until softened & fragrant.
  3. Add the kale, spinach, fry 1-2 minutes; add the corn & stir, frying a few minutes longer.
  4. Add the creme. Stir everything together until the leaves are a bit wilted, cooking a few minutes.
  5. Plate in individual serving dishes & top with the toasted cashews.

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