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.
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
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.