using up kale

let’s just come right out with it: i don’t really like kale. you will never find me buying kale in a supermarket. kale is basically glorified cabbage, but like twice as expensive.

and yet. it’s always the first thing i use when the veg box comes, because i don’t want to deal with a bunch of rotten leaves at the end of the week.

a few weeks ago the kale was used up at the expense of the baby, who now has loads of frozen cooked kale cubes to add to his dinners. sorry, kid.

but i do have a couple go-to recipes to use up the bloody stuff. one is raw, in case you’re the type that likes to juice cleanse or whatever, and one is cooked and stodgy. there’s also soup, but soup is boring.

ly-ly’s kale salad
ingredients
around 2 cups very finely chopped kale (for the love of god remove the spines first)
1/4 to 1/2 cup toasted breadcrumbs
one garlic clove, finely minced
quarter of a lemon
salt and pepper to taste
2 to 4 Tbsp olive oil

method
mix the dressing ingredients in a salad bowl, then add the kale and allow to wilt a bit. add breadcrumbs and serve.

creamy kale gratin
ingredients
2 cups finely chopped kale, spines removed
1 large or a couple smaller potatoes, peeled and diced into 1.5cm cubes
(bonus extra root veg that needs using up)
1 leek or onion, diced
a few garlic cloves, finely minced
1/4 cup margarine
1/4 tsp nutmeg
1/4 to 1/3 cup nutritional yeast
1 cup soya milk
salt to taste (i’d recommend around 1 tsp)
1 cup toasted breadcrumbs, combined with yeast and salt in a food processor

method
melt the margarine over low heat in a large pan. add salt, leek, kale, and garlic, cooking for a minute. then add the potatoes and other veg, stirring and covering.

cook until the potatoes are fork tender, then add the nutmeg and soya milk. remove from heat and add the yeast. you want a creamy sauce – if the yeast makes it too thick add more milk.

pour the mixture into a baking dish, top with the breadcrumbs, and bake at 220C/gas mark 6 until the breadcrumbs are golden and the sauce is bubbly.

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