In a blender or food processor, add the cashes, white wine, capers (and brine), lemon juice, garlic, nutritional yeast, balsamic vinegar, and salt. Blend on high until completely smooth.
In an oven-safe cast iron skillet or pan ove medium heat add the olive oil, chopped spinach and kale and saute for about ten minutes. Add contents of blender to the spinach and kale and toss until combined.
Place the iron skillet or oven safe pan into the oven for 5 minutes. Serve immediately with pitas, sourdough bread, or tortilla chips.
Notes
Leftovers will keep in the fridge for about a week in an airtight container.*Nutrition facts are calculated automatically and may be inaccurate. Thank you for understanding.