Easy way to go green

The vi­brant leaves of fresh kale are one of the best things about the cooler months. Ver­sa­tile and full of lovely tex­ture and flavour, kale can be used in ev­ery­thing from soups to pasta. It’s easy to eat your greens when they taste this good.

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

kale and len­til salad with es­chalot dress­ing

1 ta­ble­spoon olive oil 3 cloves gar­lic, sliced 300g kale, trimmed and roughly torn 1 x 400g can lentils, drained and rinsed 300g fen­nel, shaved 180g mar­i­nated Per­sian feta ½ cup mint leaves ½ cup basil leaves

es­chalot dress­ing

1 es­chalot, finely chopped ¼ cup ( 60ml) red wine vine­gar 2 ta­ble­spoons olive oil 1 tea­spoon brown sugar sea salt and cracked black pep­per To make the es­chalot dress­ing, place the es­chalot, vine­gar, olive oil, sugar, salt and pep­per in a bowl and whisk to com­bine. Set aside.

Heat the oil in a large, non- stick fry­ing pan over high heat. Add the gar­lic and cook for 30 sec­onds or un­til just golden. Add the kale and cook for 2– 3 min­utes or un­til just wilted. Place in a bowl with the lentils, fen­nel, feta, mint and basil leaves, driz­zle with the dress­ing, sprin­kle with salt and pep­per and toss to com­bine. Serves 4.

kale pesto spaghetti

250g kale, stalks re­moved ¼ cup ( 40g) pine nuts, toasted 2 cloves gar­lic, crushed ½ cup ( 40g) finely grated pecorino, plus ex­tra, to serve 1 ta­ble­spoon finely grated lemon rind 2 ta­ble­spoons lemon juice ¹ ⁄ ³ cup ( 80ml) olive oil sea salt and cracked black pep­per 400g spaghetti 4 dried chorizo, sliced Cook the kale in a large saucepan of salted boil­ing water for 1 minute or un­til just wilted. Re­move with a slot­ted spoon and re­fresh in cold water. Pat dry on ab­sorbent pa­per. Place the kale, pine nuts, gar­lic, pecorino, lemon rind, lemon juice, olive oil, salt and pep­per in a small food pro­ces­sor and process un­til roughly chopped. Set aside.

Cook the pasta in a large saucepan of salted boil­ing water for 10– 12 min­utes or un­til al dente.

While the pasta is cook­ing, heat a large, non­stick fry­ing pan over high heat. Add the chorizo and cook for 1– 2 min­utes each side or un­til golden.

Drain the pasta, re­turn to the saucepan with the pesto and chorizo and toss to com­bine. Di­vide be­tween plates and top with ex­tra pecorino to serve. Serves 4.

spicy kale chips

200g kale, stems re­moved and roughly torn 1 ta­ble­spoon olive oil ½ tea­spoon dried chilli flakes ½ tea­spoon smoked pa­prika sea salt and cracked black pep­per ½ cup ( 40g) finely grated parme­san, to serve finely grated lemon rind, to serve Pre­heat oven to 180° C. Place the kale, oil, chilli, pa­prika, salt and pep­per in a bowl and mix well to com­bine. Di­vide be­tween 2 large bak­ing trays lined with non- stick bak­ing pa­per and bake for 8– 12 min­utes or un­til crispy. Al­low to cool and sprin­kle with the parme­san and lemon rind to serve. Serves 4.

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