Kale Recipes Purple Broccoli Recipes Recipes

Purple sprouting broccoli & kale gratin

Ingredients 400g kale 15g butter 1 small garlic clove, finely chopped really generous grating of fresh nutmeg 300g purple sprouting broccoli 500ml double cream 100g fontina, very thinly sliced 50g parmesan, grated Method Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water. Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add…

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Cabbage Recipes Chard Recipes Kale Recipes Recipes Spinach Recipes Spring Greens Recipes

Calzone with greens

Ingredients 500g strong white bread flour 1 tsp dried yeast 1 tbsp olive oil semolina or polenta for dusting For the filling 12 slices chorizo 2 garlic clove, finely chopped 200g kale cavolo nero or other leafy green 2 balls mozzarella, torn into pieces walnut-size lump of Parmesan Method Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to…

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Kale Recipes

Broccoli & Kale Stir fry

Serves 4 100g curly kale (or cabbage, or spinach) 200g broccoli or calabrese (full heads or sprouting) 150g mushrooms 2 cloves garlic 200g firm tofu (optional) 1 tablespoon vegetable oil 3 tablespoons tamari or soy sauce 1 teaspoon barley miso paste (optional) 1 tablespoon sesame seeds Wash the kale and the broccoli. Dry well. Slice the kale roughly and chop the broccoli into medium-sized chunks. Peel & crush the garlic. Wipe any mud off the mushroom and chop it roughly. Heat the oil in a wok until hot. Add the…

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Kale Recipes

Basmati Rice and Kale Gratin by Lyn G. (Thetford)

I have made this dish without the breadcrumb topping and it’s still good. (Lyn G. Thetford): 2 cups veg stock 1 cup diced red pepper 1 cup sweetcorn 1 1/4 rice 1 tsp thyme 4lb Kale 1 1/4 cups ricotta 2/3 cup parmesan Salt and pepper 2/3 cup breadcrumbs Olive oil Combine stock, red pepper, corn, rice and thyme in a saucepan, cook until the rice is tender – set aside. Wash kale, trim and discard stems. Cook until wilted. Chop coarsely. Fluff rice with a folk, combine with kale,…

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Kale Recipes

Kale Pesto Pasta

Serves 4 as a light lunch Pasta for 4 people 100g kale (curly or Russian – either are ok. If you don’t have kale, you can substitute spinach, Swiss chard or black nero cabbage) 2 cloves garlic, peeled & crushed handful pine nuts 3 tablespoons double cream 50g parmesan, grated (optional) 1 tablespoon vegetable oil 1/2 teaspoon grated nutmeg (optional) Pinch of salt Note: use your kale as soon as possible after getting it, or it goes really bitter and doesn’t taste very nice!!! Heat the oil in a pan…

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