Kale Recipes

 

Cat’s Cauliflower & Kale Curry

 

Serves 4

1 large onion or leek, sliced

2 cloves garlic, crushed

3cm piece fresh root ginger, grated

½ medium-sized cauliflower or 200g broccoli

200g curly kale

400g can chickpeas, drained

½ vegetable stock cube dissolved in 225ml boiling water

1 x 15ml spoon vegetable oil

1 x 5ml spoon ground cumin

1 x 5ml spoon turmeric

1 x 5ml spoon ground coriander

Pinch chilli powder

100ml coconut milk

25g ground almonds

Small handful fresh coriander

Salt & Black pepper

 

Cut the cauliflower or broccoli into small florets.  Drain the chickpeas , reserving the liquid in a small jug.  Put the ½ stock cube in the measuring jug and add the boiling water. Stir until dissolved.

 

Heat the oil in the saucepan over a medium heat, add the onion, garlic and ginger and cook until soft but not brown.  Stir in the spices and cook for a further minute.  Add the liquid from the chickpeas plus the vegetable stock and coconut milk.  Heat gently and stir until combined, being careful not to boil it as it will split.  Stir in the ground almonds and add the cauliflower or broccoli, cover and cook gently for 15 minutes.

 

Put the fresh coriander in a cup and chop with scissors.  Stir in the chickpeas & kale and cook for a further 5 minutes until the liquid has reduced and thickened.  Taste and season with salt & pepper.

 

Serve with rice or flat-bread.

Kale Sautéed with Garlic

Heat a little butter in a frying pan over medium heat, and add a couple cloves of chopped garlic and a little minced onion. Sauté for 1 minute, then add chopped kale to the pan. Sauté for 2 minutes, stirring constantly, until the kale is wilted. Add a few tablespoons of vegetable or chicken stock, and simmer until the kale is cooked to desired tenderness. Sprinkle with lemon juice, season to taste with salt and pepper, and serve alongside your favourite main dish.

Kale Pesto

Prep time: 10 mins   Serves 3-4
Cooking time: a minute or two to toast the nuts

½ mug toasted pinenuts or almonds
1 mug of freshly grated Parmesan
4 handfuls of kale, roughly chopped, woody stems removed
A bit of fresh red chilli (more or less, according to taste)
A glug of olive oil
A pinch of sea salt

Place the nuts, Parmesan, kale and chilli in a food processor. Add a good drizzle of olive oil over the top. Blitz until it forms a nice paste – make it as smooth as you wish, splashing more oil in as needed. Taste. Adjust seasoning, or more nuts, Parmesan, kale or chilli as needed. Serve immediately. Or, pop into a pot, drizzle a bit of oil over the top, cover and store in the fridge for 3-4 days. It also freezes well.