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Make the cashew cream (recipe is two reels back).
Heat a crumb pan over medium high heat.
Add the oil.
When the oil is hot, add the onions and sauté for 2-3 minutes until softened.
Add the pepper flakes and the cashew cream. Stir.
Add the marinara and stir. Cook on medium low for a few minutes until warmed.
Add the kale and stir.
Gently fold in the beans.