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