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Delightful Lemon Dill Kale

Total time: 30 minutes
Prep time: 10 minutes
Cooking time: 20 minutes


  • 1.5 cup white rice rinsed
  • 4 cups vegetable broth divided
  • 2 bunches kale (I used Italian) rinsed

Cashew Cream:

  • 1.5 cup cashews
  • 1.5 cup water
  • 4 Tbsp dried dill weed
  • 1 tsp onion flakes
  • 1 Tbsp nutritional yeast
  • Salt to taste


  1. In a pot, bring the rice and 3 cups vegetable broth to a boil covered. Reduce heat to a low simmer and cook about 20 minutes until done.
  2. Meanwhile remove the large stems from the kale and discard (or save for a veggie broth for later)
  3. In a large pot add kale and vegetable broth. Cook on medium heat for 12 minutes stirring occasionally until tender.

Lemon Dill Cashew Cream:

  1. Add water, cashews, dill weed, onion flakes, and nutritional yeast to blender and blend on high for 30 seconds or until smooth
  2. Zest one lemon and add to blender
  3. Juice the lemon and add to blender
  4. Puree for another 15 seconds
  5. Salt to taste (keeping in mind the veggies with vegetable broth may have salt)
  6. Serve immediatly or heat in a saucepan on low for 5 min then serve over the kale
    • Can be kept in the fridge up to 4 days
This entry was posted in: Dinner
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My name is Savannah, and I am someone who is in love with trying new foods, sharing herbal knowledge, and getting outdoors. Thanks for joining me on my blogging adventure.

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