I know it’s not as trendy as it was a couple of years back, but this leafy green gets my vote every time! I love it finely chopped in a salad or roasted until crispy in the oven!
I know some people who put it in smoothies daily and readily use it in stir-fries. So versatile and actually one of the healthiest things you can put in your body. Jam packed with b vitamins and iron (just eat some vitamin C alongside to get the full potential). high in fibre means that it’s filling, but it’s low in calories so ideal for people who want nutrient density.
Kale crisps (chips)Call them what you want, thee lightly charred pieces of heaven rarely make it onto our dinner table – they are devoured in the kitchen before we even plate up! For 2 people as a side
300g Curly kale
1-2 tbsp Olive oil
Generous pinch of salt
Pre-heat the oven to 200C. Chop the kale into evenly sized pieces – about 1-2 cm square, removing the stem. Place onto an oven tray in a single layer. Drizzle over the oil and then massage the oil into the leaves for even coating. Sprinkle evenly with the salt. Pop in the oven for 8-10 minutes or as needed to achieve lightly charred and crispy chips. The kale will shrivel up as it cooks, so it’s a good idea to stir once in a while for even cooking. Pay close attention at the end so that they don’t burn, and remove them from the oven in batches as they cook.
Kale slawA nice and simple slaw with a stunning dressing!
For 2 people as a side
For the dressing:
1 clove of garlic, crushed
1 tsp lemon zest
4 tbsp Greek yoghurt
2 tbsp mayonnaise (optional)
Pinch of salt and pepper
For the slaw:
300g kale (curly or other), chopped
1/4 red onion, sliced
1 carrot, grated
1 red apple, grated or finely chopped
30g pumpkin seeds
Combine the ingredients for the dressing in a large salad bowl. Taste and season as desired. Tip: make the dressing ahead of time to allow the flavours to marry. On a chopping board, chop the kale finely, removing the stem. For a sweet and easy to chew slaw, keep chopping for 1-2 minutes. Finely slice the red onion. For a sweeter onion, submerge sliced onion in white vinegar for 30 minutes before using in the salad, then drain well before eating. Coarsely grate the carrot and apple, alternatively chop the apple very finely. Add to the dressing in the salad bowl and turn through, coating well. Sprinkle in the pumpkin seeds and serve immediately.