Sautéed Cabbage, Kale & Butter Beans with Mustard Cream
Ingredients
The mustard cream
-
⅓
cup
raw cashews, soaked for at least 2 hours and drained
-
⅔
cup
water
-
1
teaspoon
nutritional yeast
-
1
tablespoon
stone ground mustard
-
½
teaspoon
maple syrup
-
½
teaspoon
Tamari
-
to taste
sea salt and ground black pepper
The sautéed vegetables
-
1½
tablespoons
olive oil
-
1
medium
shallot, halved & thinly sliced (about ½ cup sliced shallot)
-
3
cloves
garlic, minced
-
1
teaspoon
dried thyme
-
½
medium
green cabbage, cored & chopped (about 600 grams)
-
1
teaspoon
apple cider vinegar
-
3
cups
chopped kale, packed
-
1½
cups
cooked butter beans, drained & rinsed (from one 15.5oz/458 ml can)
-
¼
cup
toasted almond slices, roughly chopped
Instructions
- Make the mustard cream by blending soaked cashews, water, nutritional yeast, mustard, maple syrup, Tamari, and a pinch of salt until smooth.
- Heat olive oil in a large skillet over medium heat, then add shallots and sauté until translucent.
- Add garlic and thyme to the skillet and cook until fragrant.
- Stir in chopped cabbage, season with salt and pepper, and sauté uncovered for 12-15 minutes until tender and caramelized.
- Add apple cider vinegar to the skillet and scrape up any browned bits.
- Add chopped kale and butter beans, cover, and steam until kale is wilted.
- Stir in half of the mustard cream and adjust seasoning as needed.
- Serve hot, topped with chopped almonds and extra black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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