Here’s the deal. Kale is super fragile, despite its heartiness. And because of all the grooves that some varieties have, it takes it forever to completely dry. So don’t bother wetting it again. Please don’t! Washing it before storage will only increase spoilage. So do we wash our kale before storing it? Oh, kale no! Haha! Sorry, I had to! Lame I know! Now, you want to store kale in the refrigerator, of course, but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it as cool as you can. I tightly wrap my kale in a paper towel and then place it in an air-tight bag. Now, since kale bunches tend to be rather large, that is not always possible. Just get the bag as air-tight as you can. Never de-stem it. Kale is very sensitive. You only want to cut it and wash it prior to use. Of all the super healthy greens, kale is king. It is definitely one of the healthiest and most nutritious plant foods in existence. Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. This recipe was my perfect opportunity to use my hearty kale from The Chef’s Garden. I combined the kale with a creamy cashew sauce, white mushrooms, sweet onion, and garlic. It was all laid on a bed of beautiful pasta. This recipe is truly unique and it always leaves me craving it the next day! How do you store your kale? Do you have any tips! I would love to hear them!
- 3/4 Raw Cashews
- 12 ounce Pasta Jovial
- 1 small bunch Kale Farmer Jones Farm at The Chef's Garden
- 3 tbsp Olive Oil Garcia De La Cruz
- 12 ounces White Mushrooms, Thinly Sliced
- 1/2 Sweet Onion, Thinly Sliced
- 6 cloves Garlic, Chopped
- 3 tbsp Nutirional Yeast
- 1 1/2 cups Vegetable Broth
- Peppercorn Black Spicely Organics
- Chili Pepper Crushed Spicely Organics
- Soak cashews in just boiled water for about an hour before starting to cook.
- Start a large pot of water with about 2 tablespoons sea salt to boil for the pasta. When water is boiling add pasta and cook according to package instructions. Have kale ready – 1 minute before you drain the pasta you will add the kale to the boiling water. Meanwhile, start making the pasta sauce.
- Heat olive oil over medium high heat and add sliced mushrooms and onions. Saute, stirring occasionally, until tender and caramelized – about 5-8 minutes.
- Add the salt, pepper, chili flakes, and all purpose seasoning to the mushrooms and onions.
- Add chopped garlic and continue to cook for another minute or so.
- Reduce heat to low and move on to making the cashew cream.
- Drain soaked cashews and add to the blender with broth and nutritional yeast. Blend on high until smooth and creamy – with no pieces of cashew remaining. The sauce may seem a bit thin, but it will thicken once added to the mushroom mixture.
- Pour blended cashew mixture into pan with mushrooms and stir to combine and warm.
- About 1 minute before pasta is done cooking add the thinly sliced kale to the boiling water to cook briefly. Drain pasta and kale and add to the skillet with the sauce. Stir to combine and season to taste with salt and pepper.