Garlic Sautéed Greens with Cashew Parmesan

Greens are energy powerhouses, loaded with fiber, chlorophyll and phytonutrients to boost energy and optimize health. Gently cooking helps to concentrate their nutrients into a smaller serving size and makes them easier to digest. Season greens very lightly, as they are easily overpowered with salt and bold flavors.

Ingredients:

• 1 bunch of greens: kale, chard, beet greens, collard greens, etc. washed

• 1 garlic clove, minced

• 1 tsp avocado oil (optional) or water

• salt & pepper to taste

• lemon wedge (optional to boost nutrient absorption)

Directions:

Remove the tough center stems from the greens. Chop leaves into bite size pieces or fine ribbons.

Heat 1 tsp of oil or water in a large skillet over medium heat. Add the garlic, stir for 10 seconds and then add in the greens. Stir constantly to prevent burning and sticking, and add a teaspoon of water if needed. Saute for 2-8 minutes, until greens are tender to your liking.

Remove from the heat, add a small amount of salt & pepper + lemon juice to taste. A little goes a long way on these delicate veggies. Serve with Cashew Parmesan. Yum!

Serves 4

Cashew Parmesan: 

In a blender, food processor or spice grinder combine ⅓ cup of raw cashews, 2 tbsp nutritional yeast and ½ tsp of salt, or to taste. Pulse, checking frequently as you go to prevent this from turning into nut butter. Once it’s coarsely ground transfer it to a small jar and store in the fridge for up to 2 months. 

Cashew Parmesan is delicious on greens, pasta, avocado toast, salads, pizza, baked or roasted veggies, anything that needs a little cheez!!