If you want to stumble across some of this delightful purple 'Buttonhole' kale, you could hunt it down in your local Waitrose store. It has a lovely mild, almost sweet flavour and looks really pretty to boot! Pair it with the zingy and creamy cashew sauce and you have a simple lunch or a beautiful side dish.
Roast Purple Kale with Lime Cashew Sauce
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 1-2
Ingredients:
Roast Kale:
1 heads Buttonhole kale (purple)
2 tbsp extra virgin olive oil, melted coconut oil or avocado oil
2 tsp apple cider vinegar (ACV)
big pinch coarse sea salt
Lime Cashew Sauce:
1 tbsp cashew butter
juice of 1/2 lime (2 tbsp)
1-2 tsp walnut oil
sea salt to taste
To Serve:
handful raw unsalted walnuts (toasted if preferred)
carrot shavings
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Lightly grease a baking sheet with coconut oil or line with baking parchment.
3. Whisk together extra virgin olive oil (or avocado oil or coconut oil) with ACV.
4. Cut heads of kale into halves or quarters depending on size and arrange in a layer on prepared baking sheet.
5. Drizzle over oil AVC mix and massage gently to coat evenly.
6. Sprinkle over sea salt and bake in oven for 10-12 minutes, or until slightly brown and crispy but not burnt. Keep an eye on them and turn the tray halfway if needed.
7. In a small bowl whisk together all Lime Cashew Sauce ingredients except salt, until smooth and creamy. Check for seasoning and add a pinch of salt if needed.
8. Remove kale from oven and transfer to serving plate. Drizzle generously with sauce.
9. Top with a scattering of walnuts and carrot shavings. Serve immediately with any leftover sauce in a bowl for dipping and a wedge of lime.
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| Roast Purple Kale with Lime Cashew Sauce |
Roast Purple Kale with Lime Cashew Sauce
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 1-2
Ingredients:
Roast Kale:
1 heads Buttonhole kale (purple)
2 tbsp extra virgin olive oil, melted coconut oil or avocado oil
2 tsp apple cider vinegar (ACV)
big pinch coarse sea salt
Lime Cashew Sauce:
1 tbsp cashew butter
juice of 1/2 lime (2 tbsp)
1-2 tsp walnut oil
sea salt to taste
To Serve:
handful raw unsalted walnuts (toasted if preferred)
carrot shavings
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Lightly grease a baking sheet with coconut oil or line with baking parchment.
3. Whisk together extra virgin olive oil (or avocado oil or coconut oil) with ACV.
4. Cut heads of kale into halves or quarters depending on size and arrange in a layer on prepared baking sheet.
5. Drizzle over oil AVC mix and massage gently to coat evenly.
6. Sprinkle over sea salt and bake in oven for 10-12 minutes, or until slightly brown and crispy but not burnt. Keep an eye on them and turn the tray halfway if needed.
7. In a small bowl whisk together all Lime Cashew Sauce ingredients except salt, until smooth and creamy. Check for seasoning and add a pinch of salt if needed.
8. Remove kale from oven and transfer to serving plate. Drizzle generously with sauce.
9. Top with a scattering of walnuts and carrot shavings. Serve immediately with any leftover sauce in a bowl for dipping and a wedge of lime.
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