I’m not one to jump on the “super-food” bandwagon, but if I see a new vegetable at 50p in Tesco then I’m all for trying it. For some reason the blogosphere / pinterest / the web marketing geniuses behind http://www.discoverkale.co.uk/ have decided it is the ingredient to eat. Sidenote: I would normally hesitate to trust a food that has its own website, but I thought I’d give this one the benefit of the doubt.
Seeing as how late to the bandwagon I am with this one, you might well have formed your own opinion of the brassica, but if not then I’d describe it as a cross between broccoli, parsley, and cabbage. It’s tasty, with more oomph to it than your standard lettuce. Quite sturdy too. I had a bit of a ‘kale day’ last week, with two helpings of the below salad and then a serving of the mash… but my other food that day included a French-brioche-toast with berry compote (at the Glad Café – well worth a visit if you’re in Glasgow’s southside) and one or two or three brownies, so on balance even kale’s super-healthiness probably didn’t even out my day.
chopped chickpea kale salad
about 3 cups of chopped kale (I didn’t chop mine very much; you could chop it lots if you want to)
1 tin chickpeas, drained
1 onion, diced
½ cup of almonds, chopped
½ cup of sunflowe seeds
(optional) 1 apple OR 1 avocado, chopped
for the dressing:
3 tablespoons of (extra virgin) olive oil
1 tablespoon of apple cider vinegar
1 tablespoon of honey
½” piece of ginger, peeled and minced
some fresh cracked black pepper
- Toast the almonds and seeds seeds together in a small frying pan over low heat with a splash of olive oil. This should only take about five minutes, but be sure to watch because you want the almonds to be lightly brown but not burned. Allow them to cool slightly before incorporating into the salad.
- Make the dressing by combining all of the ingredients in a jar and shaking vigorously, or in a bowl and whisking. Set aside.
- If making for a side, place all kale in a large bowl and stir the dressing into the leaves with your hands, then add the rest of the ingredients. If making for 3 different lunches, just split up the ingredients between 3 containers (except the apple – don’t chop until ready to eat) and leave the dressing to pour over on the day.
boursin-mashed sweet potato with kale
1 sweet potato, peeled and cubed
Handful kale, chopped into tiny bits
2 tbsp whole milk / cream
1 tbsp boursin* OR cheap-as-chips cream cheese plus a sprinkling of freeze-dried salad herbs
- Bring a pot of slightly salted water to boil, then add the sweet potato. Cook for 5-7 minutes, then add the kale and cook for 5 minutes more, until the potatoes are soft and the kale is wilted.
- Drain then pour in the milk/cream and cream cheese to the pot. Mash well.
- Enjoy as is or use to top other things.
*a delicious French cream cheese with a really unique flavour and price markup (in the UK) to match
(recipe is a quicker version of this)