Hot Kale Cracker Attacker

Looking for a quick and easy snack that is filling and delicious? This dip has you covered. The creamy cashew miso base mixed with the seasoned sautéed greens is a winning match that will please anyone. Feel free to mix and match your greens. Collards or swiss chars work nicely. The opportunities are endless. Any cold leftovers of this dip also go great on a sandwich!

Ingredients:

1/2 cup cashews

1 tbsp light miso paste (I like rice or chickpea miso)

2 tbsp nutritional yeast

1/2 cup water

1 tbsp olive oil or avocado oil

1 cup yellow or white onion, diced

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

3/4 tsp salt, divided

1/4 tsp cumin powder

1/4 tsp smoked paprika

3 cup spinach, lightly packed

3 cups kale, washed, stemmed and chopped

2 tbsp hemp seeds

2 tbsp fresh lemon juice

Procedure:

To a blender add cashews, water, miso, and nutritional yeast. Blend until everything becomes fully smooth. This took about 45 seconds in my high powered blender. If you have a standard blender try blending for at least 1 to 1 1/2 minutes. Set mixture aside while sautéing greens.

Heat a medium shallow pot or deep frying pan over medium heat. Fully heat the pan before adding oil, this will take at least 1 to 2 minutes depending what kind heat source you’re using (gas or electric stove). Once the pan is fully heated (make sure it is not smoking or you will immediately burn the oil) add oil. Quickly coat the pan with oil and add the onions. It should make a nice sizzling noise, that’s how you know your pan is at the perfect temperature. Add 1/4 tsp salt and pepper and sauté the onions until they are nicely caramelized. The salt will allow the onions to release water faster. Good caramelization for this recipe takes about 7-10 minutes depending on your stove.

Once the pan is fully heated, add oil. It should immediately have a nice glisten and dance around the pan easily

This is how it should look when you add food to a properly heated pan.

Once onions have been caramelized, add onion and garlic powders, cumin, smoked paprika, and remaining 1/2 tsp of salt. Cook, stirring constantly for about 30 seconds. This will allow the spices to bloom so the flavors fully develop. Add kale and spinach and sauté for 2-3 minutes until the greens have decreased in volume by 2/3. Remove pan from heat.

Add half of the greens mixture to the blender with the cashew miso cream and hemp seeds. Keep the other half of the greens in your sauté pan because you are going to add the blended dip back to the pan. Blend the dip partially, pulsing your blender but not fully running it. Pulse 8-10 times depending on how chunky you like your dip.

Add partially blended dip back to pan with sautéed greens. Stir constantly over medium heat until dip is fully heated, this takes 2-4 minutes. You don’t want the dip fully boiling or burning, just heated through and steaming. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if needed.