Spicy Kale and Spinach Sauce Vegan
Thought I might try to extract a sauce out of kale and see how that would work.
Kale isn't traditionally thought of as a base for sauces, but maybe it should be.
4 cups kale leaves, trimmed from the stems
1 cup spinach
1/4 cup water
3 cloves garlic
3 pasilla peppers
1 tbl sriracha, plus 2 more tbls
1 tbl spicy mustard, plus 2 more tbls
1 tbl olive oil
2 tsps fennel seed
1 tsp basil
1 tsp black pepper
1 tbl salt
Begin by toasting your garlic, peppers and spices in a medium sauce pot. When the pot is hot add the oil Toast for 5 minutes.
Add the kale and water. Cover and allow the kale to steam for 5 minutes.
Stir in the 1 tbl sriracha and 1 tbl mustard as well as the spinach. Simmer covered again for 3 minutes.
Remove cover and continue to simmer for 10 more minutes. Until only 1/3 cup liquid remains.
Strain the liquid off into a small container and add the remaining sriracha and mustard. Whisk to combine.
Cool 5 minutes and your sauce is complete.
Discard the pasilla peppers. Set aside the cooked greens for later use.
Also keep your kale stems. Slice them thinly on the bias and use them raw in a salad.
The sauce has a lot of earthy notes thanks to the greens. They give depth to the other spicy and herbal components of the sauce.