Kale Cashew Salad

It was a rainy day today which we needed desperately for the gardens., I was not able to work in my yard.
I spent the afternoon trying a few new recipes. This won is a winner. If you have never tried Kale before give this recipe a chance. It was quick and easy, which is always nice.

Ingredients:

• 1/2 cup raw cashews- I found these at Good and Natural by Sally's, Fashion Bug, which is the strip mall down from Wall Mart, by the Mall in Appleton


• 1/2 cup water


• 3/4 cup water


• 2 clove garlic


• 1 1/2 teaspoon Wlyer's no salt Bullion


• 1 large onion


• 1 red bell pepper


• 1-2 clove garlic


• 1 15 oz. can chickpeas, rinsed and drained-Kerners low sodium-Woodmans- bean aisle and Festival Foods on Northland has them in aasle 4 bottom shelf on the left hand side as you go to the back of the store.


• 1 bunch kale, stems removed- kale sliced thin.


• Freshly ground black pepper


• 1 1/2 teaspoons oregano


• 4-6 Tablespoons fresh basil -diced


• Sirachas hot sauce to taste-optional

Directions:

1. Soak cashews overnight in warm water or for 1 hour in hot water. Drain.


2. Place cashews in food processor, add 3/4 cup water,2 clove garlic and chicken bullion. Process until smooth.


3. IN a large kettle cook onions until they begin to brown, about 7 minutes.


4. Add red pepper and garlic, and cook for another3-4 minutes


5. Add chickpeas, kale, and about 6 Tablespoons of the cashew mixture


6. Cover immedietly and reduce heat to medium. Cook stirring until sauce thickens 2-3 minutes


7. Add fresh basil and b lack pepper an Siracha Sauce if desired