½cup(65g)raw cashews, not salted or roasted! that would be bad!
1cupwater
1clovegarlic
2tspsdijon mustard
7oz(200g)kale, chopped with the toughest stems removed (I used purple kale)
2Tbspveggie stock or white wine
Instructions
Kale can be a little bit tough, so to soften it up the first step is to part-braise it. In a frying pan, heat up about a tablespoon of oil and chuck in the kale. Stir fry for about 30 seconds then pour in the veg stock or white wine- quickly cover and allow to steam for about 3-5 minutes. Open the lid to stir a couple of times while it cooks. You want to get it a little bit reduced, but not completely cooked.
Now put the kale into a baking dish- I used a pyrex bowl- and leave it to one side.
To make the cashew cream, I recommend using a hand blender but you could use a normal blender or food processor. Blend the cashews, water, garlic and mustard until very soft and creamy. With a good blender on high speed, you shouldn't have any grainy bits remaining.
Reserve one tablespoon of the cashew cream and dilute it with 2 tablespoons water. Set aside.
Pour the rest of the cashew cream over the kale and mix it together. Sprinkle some polenta over the top and then bake for 10 minutes.
Remove from the oven and pour the reserved cashew cream over the top. Place back in the oven for another 15 minutes.