As ever, the link to this weeks gorgeous greens is here.
And what gorgeous greens they are – did you ever see anything as wonderfully green as that Kale?!
Before I offer you my suggestions for this week I just wanted to let you in on some family gossip. Recently my son was heard to complain that we are eating far too many vegetables as a direct result of my insistence on Adelaide Food Connect as our green-grocery provider! Short on time last week, I sent him to our City Cousin to pick up the box, which he brought home minus the cauliflower. He announced that he had his limits and cauli was one of them so he had put it in the swap box – his teenaged rebellion over veggies!
Now, back to that kale. It can be used in any of the same ways as spinach and is just jumping with vitamins so just give it a steam first and then try it.
It goes very well with white beans or lentils, would be divine in a cheesy gratin with potato and onion, and soup is one thing that would really do justice to that vibrant colour!
How about lightly stir-frying it with some garlic and ginger, then dressing it with sesame oil and some toasted sesame seeds?
If you have any beetroot left try this idea. Roast the beetroot, wrapped in alfoil, until soft, cool, then dice. Shred the kale finely, add to the beetroot with chopped onion or spring onion, grated carrot and blanched broccoli florets. Dress the lot with a tahini/yoghurt dressing and sprinkle with toasted, slivered almonds for a fabulous winter salad!
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i saw a great recipe on that tv show River Cottage recently – specifically designed to convert a cauliflower-hater. it was Cheese Cauliflower – no not cauliflower cheese, the reverse. wedges of (not sure what variety of) cheese, covered in breadcrumbs and deepfried till golden, served with a cauliflower dipping sauce! it converted.
yum, great ideas there thank you. I love to shred kale finely and eat raw in a salad, my kids love it too!
Jules – love the idea of fried cheese – that should appeal to a 16 year old boy!
Louise – we had a shredded Kale, cabbage, apple and toasted pecan salad last night – delish!
Firstly, thank you for the awesome recipe ideas each week, they’re very helpful when we get stuck 🙂 We used our last bunch of Kale in some home made chicken and vegetable soup as it needed something ‘green’ in it 🙂 Just shredded it and threw it in for the last 5 minutes of cooking, was delicious and really made the soup come alive. Will be doing it again with this weeks bunch 🙂
Thanks so much – it is nice to know that you find my blatherings useful!
someone scored with that cauli! wasnt us 🙁
What did he swap the cauli for ???
Kate – he didn’t bring home anything extra. I think his aim was to reduce the veggie stores!
Kelly – not sure where he put it. Better start checking the darker corners of your shed!!