And they’re right. Bitter greens especially—kale, collard greens, mustard greens, etc. They’re good for you, packed with vitamins, and they help digestion. That said, frankly I never knew what to do with them until I started learning how to cook from my parents. Now I can’t get enough of them! Usually we offset the bitter with bacon. But you can also use nuts to provide balance. With this simple and easy side of sautéed kale I’ve added toasted cashews. Not much more is needed. A little lemon juice, some onion, a dash of salt, and a sprinkling of chili pepper flakes for zing, and there you have it. The cashews pair beautifully with the kale. Now, go eat your greens! Cook just a couple minutes, turning the leaves over often, until they are just beginning to wilt.
