Kale and Scallion Green Sauce
A savory green sauce that's part earthy, part creamy with a refreshing kick from lemon. It goes great tossed with noodles, paired with roasted chicken, or hearty fall vegetables.
At a glance
Yield
5 servingsTime
10 minutesIngredients
1 head of kale, stems removed
3 cloves garlic, smashed with knife
4 scallions, roughly chopped
1/4 cup cashews, soaked for 1 hr to soften
2 tsp salt kosher
1/4 tsp brown sugar
4 tablespoons water 1/4 cup olive oil
4 tsp lemon juice
Preparation
Make sauce
Set a small pot of water to boil. Prep kale by removing the hard stems and saving the leaves. When your water is boiling, put all your kale in and let it take a little boiling water bath for about 3 minutes until cooked through, then remove and strain, set aside.
On a pan with a generous amount of oil on medium-high heat, cook scallions and smashed garlic cloves until lightly fried, gently mixing them around in the pan so they don't burn, about 2-3 minutes.
Add cooked kale, pan-fried scallions and garlic, soaked cashews, and the rest of the sauce ingredients and blend in a blender until it's vibrantly green and smooth in texture. Pour into a container and seal until ready to use.
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1 head of kale, stems removed
3 cloves garlic, smashed with knife
4 scallions, roughly chopped
1/4 cup cashews, soaked for 1 hr to soften
2 tsp salt kosher
1/4 tsp brown sugar
4 tablespoons water 1/4 cup olive oil
4 tsp lemon juice
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