Kale with Roasted Cashews and Lemon Juice
4 servings
15 minutes
Leafy kale with fried cashews and lemon juice is a light yet rich dish with vibrant flavor accents. Kale, known for its crunchy texture and slight bitterness, becomes tender and aromatic after frying. Cashews add a pleasant creaminess and subtle sweetness, while lemon juice refreshes the dish and makes it more harmonious. Spicy red pepper flakes add zest, and sautéed onions enrich the flavor with depth and warmth. This dish can be served as a light dinner on its own or as a side to meat and fish dishes. European chefs appreciate the combination of simple ingredients that together create a rich and refined taste. This dish is a true embodiment of balance between freshness, richness, and texture.
1
Heat a deep skillet over medium heat, add the nuts, and roast, stirring, until golden brown and fragrant. Transfer to a bowl.
- Cashews: 0.8 glass
2
Pour a tablespoon of oil into a saucepan, heat it, and sauté the finely chopped onion for 5 minutes until translucent.
- Olive oil: to taste
- Yellow onion: 0.5 head
3
Slightly increase the heat, add another spoon of olive oil, red pepper flakes, and chopped cabbage. Stir and sauté for about a minute until softened.
- Olive oil: to taste
- Red pepper flakes: 0.5 teaspoon
- Kale (leaf cabbage): 500 g
4
Sprinkle with lemon juice, add salt, and remove from heat.
- Lemon juice: 1 tablespoon
- Salt: to taste
5
Mix in the lightly chopped nuts and transfer to a serving bowl.
- Cashews: 0.8 glass
