Warm Kale & Black Bean Salad

Ingredients (Serves 2-3):

For the Cashew Parmesan (makes a big batch):

- 1 cup roasted & salted cashews (do not use raw)

- 1/4 cup nutritional yeast

- 1/4 teaspoon garlic powder

- salt

For the salad:

- 1 tablespoon olive oil

- 1 head kale, stems and ribs removed

- 1 can black beans, drained and rinsed

- 6 dates, pitted and roughly chopped

Instructions:

1. To make the Cashew Parmesan: add all ingredients to a food processor and whiz until mostly smooth with some small cashew pieces remaining. Store in an air tight container in a cool, dry place for up to a month.

2. Pour olive oil in a large pan over medium high heat. Add kale and cook for about 2 minutes, add black beans and cook for an additional 2 minutes.

3. Remove kale and black beans from heat and stir in dates. Divide between two bowls or plates and top with cashew Parmesan. Serve immediately.