More ways with kale
Maple-roasted butternut squash with kale-and-cashew pesto
Slice a butternut squash into thin rounds and arrange in an ovenproof dish in an overlapped, single layer. Drizzle with a good glug of maple syrup and repeat with olive oil. Scatter in a thinly sliced red onion, a few sprigs of rosemary and thyme plus seasoning, then cook in a moderately hot oven for about 30 minutes. Meanwhile, throw two handfuls of fresh kale (with the stem removed), 100g Parmesan, the juice and zest of a lemon, 50g cashews, 1 clove of garlic and 100ml olive oil in a processor and blitz into a coarse paste Remove the butternut squash from the oven and drizzle with pesto. Serve as a side or as a starter with a handful of dressed rocket leaves.
Massage olive oil onto kale and scatter sesame seeds over it. Roast in a hot oven for 5–8 minutes or until crisp. Serve immediately.
Raw kale salad
Remove the stalk from two stems of kale and chop finely. Mix together with a spiralised carrot, a spiralised courgette, finely sliced cabbage, a spoonful of mixed seeds and seasoning. Drizzle with olive oil and apple-cider vinegar and serve immediately with grainy bread.