peanut butter kale

In a bowl mix three heaping tablespoons of crunchy peanut butter, two tablespoons of rice vinegar, two tablespoons of soy or tamari, half of a small finely chopped onion (red works really nicely), a teaspoon of brown sugar or maple syrup, and a generous squeeze of sriracha sauce. Prepare the kale the same way as the broccoli above—flash-steamed until it’s bright green—then turn down the heat down and begin mixing the peanut butter concoction into your kale, tossing until covered. Serve at room temperature.