Portobello-Pepper Kale Wraps

1. For slaw, in a medium bowl combine the first six ingredients (through soy sauce). Toss to combine. Cover and chill until ready to serve.

2. In a large skillet heat oil over medium-high. Add mushrooms and peppers. Cook, stirring occasionally, until tender, about 8 minutes. Stir in garlic and ginger. Cook and stir 1 minute more. Season to taste with salt and black pepper.

3. To serve, arrange kale leaves onto a platter or plates. Spoon Cashew-Cilantro Cream onto leaves. Using a slotted spoon, spoon hot mushroom mixture onto each leaf. Top with slaw.

Cashew-Cilantro Cream

In a small bowl combine 1 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. In a blender or food processor combine cashews, 1/2 cup water, 1 clove garlic, 2 tablespoons chopped fresh cilantro, and 1/8 teaspoon salt. Cover and blend 5 minutes or until smooth and creamy. Store in the refrigerator up to 1 week.

Kale Tip

To make the kale leaves more tender, drizzle them with 2 tsp. olive oil and sprinkle with 1/4 tsp. salt; toss to combine. Massage the leaves with your hands until completely coated with oil and the green color deepens.

*Hot Peppers

Chiles, such as jalapeno or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burnign tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water.