This recipe specifies almond butter, but peanut, cashew, sunflower, walnut butters can all sub.
1 T olive oil
1 onion, cut in half and thinly sliced
8 c finely chopped, stemmed kale
1/4 c water, plus extra if needed
2 t miso
1/4 c nut butter
(salt) and pepper, to taste
1. Heat oil in a skillet over medium heat. Add onions and saute until brown, about 10 minutes. If the onions are starting to blacken before browning, turn the heat down some.
2. Add kale and cook, stirring, until wilted and tender.
3. Transfer kale mixture to food processor. Add the 1/4 c water and process until smooth, scraping down the sides of the processor bowl, if necessary. Add the miso and nut butter and process again, until incorporated. If it’s too thick, add more water, a tablespoon at a time. Taste for seasonings–miso is salty so you may not need to add salt, but add pepper if you care to.
Alternate method: Mix water, miso and nut butter into a smooth paste. Take skillet off heat, add paste mixture and stir until the paste is incorporated into the mixture. Taste for seasonings.