Kale used to be blacklisted in my kitchen. High nutritional value, good antioxidants, good fiber, blah, blah. It tasted bad and was therefore deleted. Then a friend created a salad and snuck in the kale advertised as arugula. I loved it. Turned out the trick was in the preparation and balancing out the flavours. Kale and I are friends again.
Cashew Sour Cream
I’m sure I’ve posted a bunch of versions but this one is the simplest and usually my go-to.
- 1 C Cashews, raw and unsalted
- 1-2 T Lemon Juice
- 1-2t Apple Cider Vinegar
- 1/4 t Salt
- 1-2 T Water, if necessary for thinning
It kind of important to use raw, unsalted cashews. As I learned the first time, if you use the salted roasted variety the whole lot will wind up tasting a thinned down version of cashew butter which probably isn’t what you want.
Soak the cashews in 2 C water overnight. Drain and reserve. Toss everything minus the water into a food processor and let it rip for about 3-4 minutes, scraping down the sides, if necessary, adding water, if necessary. I barely added 1 T of water for this rendition, it was thick.
- 4 C Kale, chopped (2C of chopped kale in the end)
- 2 Eggs, separated
- 2 T Whole Wheat Flour
- 2 T Almond Meal
- 1 t salt
- 1/2 t Ground Ginger
- 1/2 t Onion Powder
- 1/2 t Ground Black Pepper
- 1/2 t Cayenne
- 1/2 t Garlic Powder
- 1/2 t Baking Powder
- 3-4 T Oil
Chop the kale in a food processor. You’re looking for a chopped leaf not a pureed paste. A few pulses ought to work. Put the spices (salt, peppers, onion and garlic powders) in the food processor with the kale and pulse one more time to mix. Remove to a large bowl. Add egg yolks, baking powder, flour and almond meal. Mix that up by hand until blended.
Put egg whites in a medium bowl then use a hand mixer to whip them into stiff peaks. Fold the egg whites into the kale mixture. Hand-form patties; you can make about 4 regular-size or 8 minis.
Heat oil in a large frying pan over medium heat and fry about 3-4 minutes on each side or until nicely browned.
Crunchy, earthy and with a little heat that the ‘sour cream’ tempers. Kale is good after all!