Great Greens With Cashews Recipe 3 Recipes

CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS

Curried Greens with Golden Onions and Cashews image

This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand-just keep the total amount of greens the same. Active time: 50 min Start to finish: 50 min

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 large onion, cut lengthwise into 1/4-inch-thick wedges
6 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon mustard seeds
1/4 teaspoon cayenne
1/2 cup coarsely chopped salted roasted cashews (4 oz)
1 lb spinach, tough stems discarded (6 cups)
3/4 lb mustard greens, stems and center ribs discarded (5 cups)
3/4 lb dandelion greens, tough stems discarded (4 cups)
1/2 cup water

Steps:

Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
Serve greens sprinkled with onion mixture.

ROASTED GREEN BEANS AND CASHEWS

Roasted Green Beans and Cashews image

Provided by Ian Knauer

Categories Side Roast Vegetarian Quick & Easy Cashew Green Bean Vegan Potluck Shallot Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

2 pounds green beans, trimmed and halved
3/4 cup salted roasted cashews (3 ounces), chopped
1/2 cup chopped shallots (about 4 medium)
2 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 500°F with rack in lower third.
Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.
Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.

GREEN SMOOTHIE WITH PINEAPPLE, ARUGULA, GREENS AND CASHEWS

Green Smoothie With Pineapple, Arugula, Greens and Cashews image

Pineapple can stand alone as a fruit to combine with greens in a smoothie. No bananas are required. I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor. I didn't use any dairy in this one, just orange juice. And I found that it required no additional sweetener, though you could add a teaspoon of agave nectar or honey if you wish. It's best to use the pungent, feathery wild arugula for this. I used a baby greens mix that included kale, chard and spinach.

Provided by Martha Rose Shulman

Categories shakes and smoothies

Time 2m

Yield 1 generous serving

Number Of Ingredients 8

Ingredients

1/4 pineapple, peeled, cored and cut into chunks (about 6 ounces peeled and cored pineapple)
3/4 cup freshly squeezed orange juice (or the juice that accumulates after cutting up the pineapple mixed with enough orange juice to make 3/4 cup)
2 tablespoons raw cashews (about 3/4 ounce)
1/2 teaspoon chia seeds
1/4 cup, tightly packed, arugula (about 1/4 ounce)
3/4 cup, tightly packed (or 3 handfuls - about 1 1/2 ounces) mixed baby greens
1 quarter-size slice ginger, peeled
2 or 3 ice cubes

Steps:

Place all of the ingredients in a blender and blend for 1 minute, or until smooth.

ROASTED GARLIC GREEN BEANS WITH CASHEWS

Roasted Garlic Green Beans with Cashews image

My mom got a garlic roaster and soon my kitchen was overflowing with heads of sweet, gooey, roasted garlic. This recipe, one of my many experiments, was a favorite of my family. The roasted garlic is mild and adds a rich, buttery taste to the beans. -Virginia Sturm, San Francisco, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

10 garlic cloves, unpeeled
2 teaspoons plus 1/4 cup olive oil, divided
2 pounds fresh green beans, trimmed
1 cup water
1 cup lightly salted cashews, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

Nutrition Facts : Calories 208 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

CASHEW GREEN BEANS

Cashew Green Beans image

Perk up green beans with an Asian flair - teriyaki baste and glaze, mustard and crunchy cashews.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups water
1 1/2 pounds green beans
2 tablespoons teriyaki baste and glaze (from 12-ounce bottle)
1 tablespoon margarine or butter, softened
1 tablespoon honey
1/4 teaspoon ground mustard
1/2 cup drained roasted red bell peppers (from 7-ounce jar), cut into strips
1/2 cup cashew pieces

Steps:

In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

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