Greens with cashew sauce

This one is based on kale with cashew sauce  and Dr Fuhrman's Greens with cashew sauce recipe

It's modified it today and it came out good. - so enjoy!  

The above picture is of collards made this way

Ingredients:

2 bunches cooking greens (kale / collard greens/chard/ other greens) stems removed

3 oz raw cashews (optionally add more nutritious nuts such as brazil, walnut, and/or seeds)

1/2  large onion

1 tbsp lemon juice (optional)

1 Tbsp Dr. Fuhrman's veggizest or other powdered veggie broth or no-salt seasoning (optional)

1/2 cup orange juice (optional)

1 avocado chopped (optional)

1 banana chopped (optional)

1. Chop up the onion with some (~1/4 cup) water and lemon juice in a blender--don't need it pureed so 5-10 seconds will do it set aside (chopping or blending the onion which is part of the Allium family and letting it sit for 5-10 minutes prior to cooking will maximize it's health benefits) .   The lemon should enhance the flavor of the greens as well as aid in absorbtion of iron, but can be left out just the same.

2. Finely chop up the cooking greens and set aside for 5-10 mins (Same benefits apply with all the cruciferous vegetables if they are chopped or blended prior to cooking to release the beneficial enzymes which get deactivated when cooking. Also the longer the cooking time, and higher the temperature the more of them are lost.)

3. Blend the cashews (other nuts seeds) with some orange juice(if using) or water and veggie zest.  you probably need 2/3 cup water to have enough volume to blend smoothly. (I like the citrus flavor) You can also chop up the banana and avocado if using.

4. Put the onions and greens in a pan (if 5- 10 minutes have passed from the time you finished chopping the greens), cover and cook on med heat until steam appears. Decrease the heat to med - low and cook another 5-10 mins so the water boils down a bit. 

5. Add the cashew sauce and cook for another 3-4 minutes mixing the sauce.   The sauce will thicken more. (Spinach only needs about 5 mins to cook, kale/chard 5-10 minutes, collard greens need 10-15.  The cashews give it a sweet and creamy taste.   

6. Turn off the heat and add the chopped avocado, banana (optionally add raw cashews and/or other chopped nuts and seeds) and mix well.  (This adds some beneficial fats and the banana sweetness stands out)