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Kale Caesar Salad

Posted on April 27, 2015 by Jenny Huxley | 0 comments

Kale Caesar Salad with roasted garlic dressing

Using kale as a substitute for cos in this classic salad is yet another way to get your fix. Add some soft boiled eggs and avocado for a nourishing and energising meal.

Ingredients

Serves 4

1 bunch of Green Curly Kale or Red Kale
1/4 cup roughly crunched crostini
1 tbsp. olive oil
1/4 cup finely grated Parmesan cheese, plus a little extra for sprinkling over salad
1/2 cup roasted garlic Caesar dressing

Method

Remove the stems from the centre of the kale.
Pile the leaves on top of one another and roll together into a cigar; then cut into thin strips.
In a large mixing bowl, toss the kale strips together with the Caesar dressing (see below).
Add the Parmesan cheese and toss again, top with crostini and a bit more cheese.

Roasted Garlic Dressing

Roasting the garlic gives the dressing a sweet nutty flavour which works really well with the robust flavour of kale.

Ingredients

1 bulb of garlic
1/3 cup of Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard
1/2 tsp. salt

Method

Keeping the bulb whole, remove the outer layers of skin from the bulb so that the individual cloves are exposed. 'Top' the bulb so you can see the raw cloves within their skins.

Place the bulb on a small sheet of foil, drizzle with olive oil, and wrap into a packet. Roast in the oven for 30 minutes until the cloves are soft to the touch. Remove from the foil packet and cool.
When the garlic is cool enough, squeeze the cloves out of their skins and add to a food processor. Puree the garlic along with the rest of the ingredients and 1/3 cup olive oil. Taste and add more oil as necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.)

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Colcannon (kale & mashed potato)

Posted on April 27, 2015 by Jenny Huxley | 0 comments

Colcannon

This hearty Irish potato dish is a cunning way to slip some kale to the non belivers. Enjoy Colcannon on it's own; as a topping for a fish pie, or along side some sausages for the ultimate 'Bangers and Mash'.

Serves 4

Ingredients

    ½ cup milk
    2 tablespoons butter
    1 tablespoon of olive oil
    1 bay leaf
    1 medium leek
    1 bunch of kale, rinsed, stems removed and coarsely chopped
    1kg Agria potatoes, peeled, cut into 1-inch pieces

    Method

      Get your potatoes on first.

      Place your potatoes In a large pot, cover them with plenty of water and a healthy pinch of salt. Bring to the boil, reduce heat and cook until tender, about 25 minutes.

      In a medium saucepan heat 1 tablespoon of olive oil over medium heat. Add leeks and cook until softened. Add kale then cover and cook until tender, stirring often, about 25 minutes.

      In a third saucepan combine milk, 2 tablespoons of butter and bay leaf. Bring to simmer and remove from the heat.

      Drain the potatoes and return them to their pot. Add in the warm milk and 'mash' to your preferred consistency. Fold in the kale. Season with salt and pepper and if your feeling really naughty, add in an extra knob of butter.

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        Kale Pesto

        Posted on April 27, 2015 by Jenny Huxley | 0 comments

        Kale and Walnut Pesto

        This is a must have for a pantry staple this Autumn/Winter. If you are storing this in your fridge, do so in a glass jar with a healthy glug of olive oil over the top. Fresh is always best, but it will still be delicious in a week. Dollop on your eggs, roasted fish, spread in sandwiches, or toss through pasta or gnocchi. So many ways! Works well with other nuts, but fresh walnuts are my all time favourite.

        Serves 4

        Ingredients

          1 bunch of kale (leaves removed from stems)
          1/2 cup of toasted walnuts
          2 cloves of garlic
          1/2 cup olive oil (or more for a smoother pesto)
          juice & zest of two lemons
          salt & pepper to taste
          optional: grated parmesan or pecorino cheese

          Method

            Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
            Blanch kale for about 2 minutes, remove and place in the ice bath to stop the cooking process.
            Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
            Blend everything together in a food processor. Pulse to create a chunky pesto; blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary. Yum.

               

               

               

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              Kale and White Bean Stew

              Posted on April 27, 2015 by Jenny Huxley | 0 comments

              Kale and White Bean Stew


              This is essentially a thicker, heartier version of my favourite winter Soup. Ribbolita. Should you want to make a more ‘soupy’ version simply add a few carrots (chopped!) and a couple of sticks of chopped celery when you are cooking off the onions. Add an extra 2 cups of stock and simmer for 20 minutes after boiling.

              Serves 4

              Ingredients

              2 tablespoons of olive oil
              2 medium onions, sliced
              Sea salt
              Pinch of chilli flakes
              5 bay leaves
              1 tsp smoked paprika
              6 cloves garlic, sliced
              Cracked black pepper
              2 ½ cups cooked white beans (you choose your favourite)
              4 cooked chorizo sausages
              2 heaped cups of shredded kale leaves
              2 cups of vegetable/chicken stock
              1 can (400 g) whole tomatoes
              Extra Virgin olive oil to garnish
              ½ cup of shaved parmesan
              ½ cup of roughly chopped fresh herbs (Italian Parsley and Basil)

              Method

              Heat the oil in a large pot over medium heat.
              Add onions to the pot with a couple of pinches of sea salt, chilli, bay leaves and paprika. Cook for a few minutes until the onions have softened, and then add the garlic.
              Add all the other ingredients (including the chopped chorizo), bring to a boil and that’s it! Season to taste. Serve with a drizzle of extra virgin olive oil, shaved parmesan and fresh herbs.

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              Sweet and Spicy Kale Stems

              Posted on April 27, 2015 by Jenny Huxley | 0 comments

              Sweet and Spicy Sauteed Kale Stems

              This is super dooper simple and a delicious way to ensure you get every last nutrtional nugget from your kale. I also like to crumble feta over the top of mine. For an easy bowl of wholesome goodness add some roasted orange kumara, brown rice and toasted seeds. Eat warm or save for a salad.

              Serves 4

              Ingredients

                2 teaspoons olive oil
                10-12 kale stems, picked clean of the leaves and chopped into 1 inch pieces
                2 tablespoons onion, finely chopped
                ½ teaspoon tamari
                1 tablespoon honey or maple syrup
                ½ teaspoon of your favourite hot sauce
                Sea salt, to taste
                pinch of dried chilli flakes
                (1/3 cup of crumbled/diced feta)

                Method

                Heat the oil in a medium sized frying pan over medium high heat.
                Add the kale stems and onion and sauté until the kale stems have softened ( about 5 mins) but still have a little crunch.
                Remove from the heat and stir through the tamari, honey or maple syrup, hot sauce, chilli flakes and season to taste with sea salt. Enjoy!

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