Ingredients:
2 bunches kale (and/or collard greens or other leafy green)
3 oz raw cashews
1/2 large onion
1 Tbsp Dr. Fuhrman's veggizest or other powdered veggie broth or no-salt seasoning (optional)
Blend the onion with some (~1/2 cup) water in a blender--don't need it pureed so 5-10 seconds will do it. Put it in a pan, add the kale, start cooking. Blend the cashews with some water and veggie zest. you probably need 2/3 cup water to have enough volume to blend smoothly. As the water in the pan boils down (after about 10 minutes), add the cashew sauce and cook for another 5-10 minutes. the sauce will thicken. Add water if needed. Note: kale only needs 10-15 minutes to cook, collard greens need 20-30. The cashews give it a sweet and creamy taste.