Culinary Institute of America Recipe
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Steamed Kale with Cashews and Raspberries

Kale is such a hearty and versatile vegetable. The salty cashews and sweet and tart flavors from the raspberries contrast with the earthy kale. The lemon-infused olive oil can be found at most grocery stores.

Source: Diabetes Friendly Kitchen
Steamed Kale with Cashews and Raspberries-CIA-F



Makes 4 Servings

  • 1 1/2 tablespoons lemon-infused olive oil
  • 1/2 small red onion, diced
  • 6 cups packed kale leaves with stems removed
  • 1/4 cup white wine
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup raspberries
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon agave syrup
  • 3 tablespoons salted, roasted cashews, chopped


  1. Heat the olive oil in a sauté pan over medium high heat. Add the onion and cook until soft. Add the kale, wine, salt, and pepper. Cover and steam, 3 to 5 minutes.
  2. While the kale is steaming, toss the raspberries with the vinegar and agave syrup.
  3. When the kale is soft and most of the liquid has evaporated, add the cashews and raspberries. Cook until the raspberries are heated through and serve.

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