Fuhrmans California Creamed Kale And Chickpeas Recipes

INDIAN KALE WITH CHICKPEAS

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

Provided by Lady Laff

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 11

Indian Kale with Chickpeas image

Steps:

Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g

Ingredients

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

KALE WITH CASHEW CREAM AND CHICKPEAS

This recipe was adapted from a recipe on drfuhrman.com. Its base is cashew cream, which is a delicious non-dairy alternative for cream and makes wonderful sauces. This dish freezes and reheats well but you might need to add a little water or non-dairy milk to get the creaminess back.

Provided by Anne Sainz

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Kale With Cashew Cream and Chickpeas image

Steps:

Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, carrots and mushrooms and sauté for 5 minutes, or until softened, adding small amount of water if needed to prevent sticking.
Stir in the chickpeas. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

Nutrition Facts : Calories 383.1, Fat 12.4, SaturatedFat 2.1, Sodium 95.3, Carbohydrate 56.5, Fiber 13.2, Sugar 9.4, Protein 18.1

Ingredients

20 ounces kale, de-stemmed and chopped
1/2 cup raw cashews
1 cup unsweetened almond milk or 1 cup other non-dairy milk substitute
1 garlic clove
1/2 teaspoon oil (to coat pan)
1 large onion, halved, then thinly sliced
2 carrots, thinly sliced
4 mushrooms, sliced
1 (15 ounce) can low-sodium chickpeas, drained and rinsed
1/8 teaspoon crushed red pepper flakes (to taste)

CALIFORNIA CREAMED KALE-FUHRMAN

Make and share this California Creamed Kale-Fuhrman recipe from Food.com.

Provided by jennyblender

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

California Creamed Kale-Fuhrman image

Steps:

Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.
Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.

Ingredients

2 lbs raw kale
1/2 cup raw cashew nuts
1/2 cup soymilk
2 tablespoons onion flakes
1 tablespoon seasoning