A straightforward one-dish meal full of protein and vegetables is the cashew chicken bake. A delicious, wholesome lunch that the entire family will enjoy! Add green onions as garnish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup salted cashews
- 3 tablespoons olive oil, divided
- 1 onion, minced
- 5 large garlic cloves
- 1 bunch kale, stems removed
- 1 bunch fresh spinach, stems removed
- sea salt to taste
- white pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
- Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don’t burn. Set aside.
- Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.
Reviews
Dawn! Great recipe! I loved the combination of flavors and textures! Even the surprising sea salt!? Married perfectly together! Really liked! This was super easy to make and I proudly used the greens (spinach, kale) from my garden! Will make again! Thank you for sharing this!
I love this dish! Even my teenagers will eat greens this way. I have experimented with a variety of greens and like it best when I use two bunches of lacinato kale (and omit the spinach). Delish!
Fantastic as is! I usually alter a recipe to some degree but this one is bang on! The cashews add amazing flavour!
Absolutely loved it. My hubby & I love veggies, especially Kale! so this was so good, will make again and again! thanks for sharing. patsy Lance
Made it without the spinach, since we didn’t have any. It was good, but everything else was falling to the bottom, under the kale. I think the wilted spinach would kind of wrap around things and hold it together better.
The onion did not turn out so well. The onion taste was was overpowering. The cashews were great. I gave it three stars because the next day it tasted much better.
Love it!!! It will definitely be a regular in our house!! I think I may try a splash of lemon juice next time.
Will definitely be making this again. Big hit!
Made this as a side dish to go with Baked Cod with Italian Crumb Topping and whole grain rice. I used some almonds and pecans non salted instead of cashews. Only thing I would add next time is a little stock or white wine as it needed a bit of moisture. All in all the meal was delicious and really quick and easy to make as nothing took long to cook.
Love, love, love the toasted cashews in this recipe. Very tasty, great the day after, too.
This was good as is.
Trying to change my lifestyle of eating I tried this, being on my own I made enough for 2 nights, unfortunately it went in one so now I have to make more – I can’t wait – thank you
Great recipe!!!! Must try with spinach but FANTASTIC with just kale: easy, tasty, and interesting. My teen (who hates all greens) made a face when she saw it and came back for more. You star, Dawn!!!!
I used the recipe exactly and it turned out amazing. I only cooked the kale a little less than the 7 minutes but it was delicious!
I thought the flavor of this dish was on the bitter side so I was disappointed. I know it’s healthy and I love kale in a smoothie but I won’t be making this dish again.
I added collards also vinegar and double the garlic and more salt. My kids loved it! Next time i will leave the collards and vinegar out.
Great side dish! My husband and I both really liked this. I used roasted sunflower seeds because its all I had, threw them in the skillet for the last minute. Turned out great.
This is a winner, I did the onions and garlic brown and toasty. Sweet and salt with great crunch! I also like that most of the ingredients are things that I often have in my kitchen.
I made this recipe at Thanksgiving for son and family who are vegan and they loved it! I plan to make it again soon.
My husband is not a veggie eater, but he really needs to eat veggies.. too scared to try but this one turns out really good and delicious and now it’s one of his favorite sidedish’s. I made a few changes,rather then use salt, i used instant chicken bouillon, spring onions and i sprinkled parmesan cheese on the top….
This recipe was awesome! The cashew really makes the recipe pop!