I am posting this recipe mainly for the sauce. The synergy with the 3 ingredients (plus water) in the walnut sauce is amazing. This is another recipe from the Esselstyn's in "Forks Over Knives". You will have leftover sauce. Ann Esselstyn says "It is good on absolutely everything."
1 bunch kale
1-2 Tablespoons low sodium tamari*
1/2 c. water, more or less depending on your preference for thick or thin
1/2 c. walnuts
1 garlic clove
1. Prepare the kale: Wash it, remove the tougher part of the spines.
Chop it. Boil 1" or slightly more water and spread out the chopped kale in it. Cover and cook for 5 minutes or to your liking. Remove it from the heat, and drain.
2. Put in a blender or food processor the walnuts, a clove or more of
garlic, and the tamari. *Cut the tamari to the lesser amount (or less) if you are not using low sodium.
3. Blend and add as much water as necessary (a slight 1/2 cup) to make
it the right consistency to pour over the kale. It can be quite thin to be good and a little goes a long way.
This was delicious with mashed potatoes and a salad. We had the leftover sauce the next day with pasta. No gripes from the meat eaters.