Cashews & Greens

1 Tbs olive oil
1/2 tsp sesame oil
4 cloves garlic, minced
1-inch ginger, peeled and finely chopped
1/2 cup roasted cashews (salted or unsalted)
1/2 tsp cayenne pepper
1 small head savoy cabbage, rinsed and chopped
1 small bundle collard greens or kale, rinsed and chopped
1 lime, juiced
2 Tbs Bragg's Liquid Aminos

1) In a large skillet, heat the olive oil and sesame oil over medium-high heat.
2) Add garlic, ginger, cashews and cayenne pepper. Fry, stirring frequently, until the garlic begins to soften.
3) Add greens and toss a few times to coat with oil.
4) Add lime juice and Liquid Aminos. Toss again, then cover and let steam-fry for about 2-3 minutes. The greens should still be a nice, vibrant color and not soggy.

Review: I was excited to make this, noting it would fit with my husband's low-carb diet. However, he took one bite and declared it to be disgusting. I was disappointed, especially noting I had a tremendous amount of food (accidentally bought 2 bunches of collard greens). Fortunately, I found this to be incredibly yummy and had seconds. It's a fairly guilt free dish for seconds!! This had a savory quality with a bit of a citrus kick. The heat from the garlic/ginger/cayenne really rounded out the dish. The heat was likely what made it so yucky to my husband who greatly dislikes spicy food. I loooooved this, though!!

Adapted from:
http://www.theglutenfreevegan.com/2013/01/cashews-greens/