2 green onions, chopped
2 scallions, chopped
1 small red bell pepper, chopped
1 cup coriander
3 envelopes persimmon or candelilla halves
1/2 cup granulated sugar
1/3 cup vinegar
1/3 cup soy sauce
2 teaspoons hot water (1 tablespoon for the heat)
Combine the green, scallion and red bell peppers in a large saucepan with the coriander and sugar in water. Cook covered until cayenne goes from red to deep black; set aside.
Melt butter or margarine over medium heat in a medium saucepan over medium-low heat. Cook, stirring often, until smooth; stir in vinegar, soy sauce and hot water (1 tablespoon on top for the heat). Bring to a boil. Stir well and reduce heat to low.
When boiling cold, separate cashews from cashew pods; let stand for 10 minutes. Drain cashew pods and mix greens. Stir until greens are simmering.
When cooled, return skin-side-out cashews to saucepan, add the streusel mixture, salt and pepper, and simmer over low heat for 4 minutes.
⭐ ⭐ ⭐ ⭐ ⭐