added this 6 years ago
Creamy Peanut Kale
What you need:
1 tablespoon vegetable oil
1/3 onion, chopped
1 garlic clove, chopped
1/4 cup natural peanut butter
2 tablespoons Bragg's Liquid Aminos
1/4 cup vegetable broth or water
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 bunch kale, chopped
What you do:
1. In a pan, heat vegetable oil. Fry garlic and onions, until translucent. Meanwhile, in a bowl, mix peanut butter, Bragg's, broth/water, and spices until the peanut butter has dissolved, and it has turned saucy.
2. Add kale to the pan, and cook until the leaves are dark green and wilted.
3. Add the peanut butter sauce to the pan. If it is too dry, add broth/water to reach desired consistency.
Preparation Time:
10 minutes
Cooking Time:
Servings:
2
SO HOW'D IT GO?
Very, very yummy. I used tamari instead of Braggs. Will definitely make it regularly. It is very salty though, so next time I will use unsalted peanut butter and water instead of vegetable broth.
This was extremely tasty. Thank you for the recipe!
I made this with Swiss Chard and it was surprisingly good!!!
i did think it was rather salty, so yeah, salt free peanut butter is a must!
I made this with turnip greens, and it was so good! I added some shiitake mushrooms and served it over rice with a squirt of sriracha. Very easy and fast (except washing the greens!); I will definitely make this again.
this is so good!
Made as is and will make again!
great! I didnt have kale so i used swiss chard and spinach instead and it turned out well. I dont have braggs so i subbed soy sauce 1:1, next time Ill only use half. I served it with quinoa and sauteed mushrooms and added pressed garlic cloves to top it off at the end. Yum!
This is so delicious! I made it tonight for the second time, serving it over brown rice. I added some sliced peppers to the kale and nearly doubled the sauce. I also added quite a bit more chili powder than called for. So quick and delicious!
I was really excited to make this for lunch... until I realized that there was a bag of parsley in the fridge, not kale. :'(
So instead this is what I did:
1 small Sweet Onion
1 small bunch of Green Onions
1/2 TBS. Canola Oil
1/2 small bag of Spinach
2 small Zucchini
Peanut Sauce (according to original recipe using half as much Braggs and minus Coriander because I don't like it)
Mirin
Rice Vinegar
White Miso (about the size of a pea)
Garlic Powder instead of the clove
Black Pepper
Water to thin sauce
1 Bunch Somen noodles
Saute both onions in cast iron pan with oil, when done transfer to a bowl. Wilt Spinach & add to onions in the bowl. Quarter (lengthwise) zucchini and slice really thinly and 'dry saute' in very hot cast iron pan, sprinkling on a little bit of salt, stirring constantly. Transfer to onion/spinach bowl immediately after cooking until slightly softened, but not mushy. Boil water & cook noodles (3 minutes), and mix up sauce. Drain noodles, combine & eat!
This was really good but honestly didn't need the noodles at all, but a great alternative to PB&J! I'm really picky about how the zucchini (and other summer squashes) are cooked because if they are mushy/slimy I can't eat them, the texture is just too gross. Looking forward to trying this once we have some kale, I'm sure my hubby will want to make a version for himself!
I only had a tablespoon of peanut butter left, but I still wanted to make this recipe, so for the three remaining tablespoons I used pumpkin seed butter... and it was still scrumptious! I think I will be experimenting with different nut/seed butters and this recipe in the future.
thank you very much :)>>>
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