More ways with kale

Country Life Every Week - - Kitchen Garden Cook 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.

Kale-and-sesame chips

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.

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