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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?

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!

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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.

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thank you very much  :)>>>

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That's how I've had it lately!! YUMMMMMMM!!!

Thanks again!!!

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Hey, question from a cooking n00b!

Are you supposed to chop up the garlic clove, or just stick it in there whole? That's probably a dumb question. I know how to crack and peel the clove.

Thanks.

I minced my garlic clove

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Hey, question from a cooking n00b!

Are you supposed to chop up the garlic clove, or just stick it in there whole? That's probably a dumb question. I know how to crack and peel the clove.

Thanks.

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Oh So Scrumptious!!!!  I don't like P-nut butter, so I used tahini, and increased the garlic.   Opps,  I ate the whole pot!  I did share some with my dogs. Their crazy for Kale too.   :D

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this is absolutely my fav kale recipe...almond butter works well with this too. if possible, I think it's even better cold the next day.

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I really liked the flavor of this.  I upped the spices a bit and added a teaspoon or so of finely grated fresh ginger, which I think complemented the other flavors well.  Also, you may need to add more water than specified.  I found the kale to be a bit "chewy," even after cooking it for a fairly long time. (I used the curly green kind of kale with purplish veins in the leaves.)  Any suggestions from kale lovers of the world?

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