IN SEASON new ways
Looking for new and exciting ideas for kale? Cookery tutor Barbora Ormerod of T e Devilled Egg has fi ve…
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ale has defi nitely had its fair share of publicity recently. Is it the ‘superfood' some people proclaim it to be, or is it all a load of claptrap? Most commentary on this topic seems
to take one of these binary positions and ignore the truth that it is just a vegetable. Of course it’s not a miracle cure, that's obvious. But it’s equally obvious that kale is good for you - it’s packed with vitamin K, A, C, E, B6, folate and manganese as well as ribofl avin and plenty of minerals. Just don’t get carried away and expect it to fulfi l all your dietary requirements.
Salt and vinegar chips This is an excellent movie
snack! Tear 4 kale leaves into small chunks, rub with 1 tbsp of oil, 1 tsp of malt vinegar and sprinkle with a couple of pinches of sea salt. Bake for 10-15 minutes at 180C / Gas 4 until crispy.
Kale and mascarpone pizza
Top your pizza base with passata, lightly steamed kale and mascarpone cheese. Bake at 200C / Gas 6 until the pizza base is cooked. Before service, add a few chopped pecans and a sprinkling of grated parmesan.
Kale smoothie with banana and peanut
butter
Smoothies are a great and quick way to increase the fruit and veg in your daily
diet. This smoothie is healthy and delicious! Chop 4 kale leaves, add to a blender with 1 banana, 1 tbsp of peanut butter, 6 strawberries and 200ml of milk, non-dairy alternative or coconut water and process until smooth - enjoy!
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Kale, beef and cashew stir fry
Toast a handful of cashews, then fry a chopped shallot and a sliced garlic clove, followed by chopped kale. Pour in 100ml water combined with a tbsp of soya sauce and a tsp of miso and cook for another few minutes until the kale is starting to wilt. Cook the steak separately, rest it and then slice fi nely to go on top of the stir fry. Serve with rice or noodles, topped with chopped coriander.
What else are we cooking with in March?
30 | THE WEST COUNTRY FOODLOVER
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Kale and walnut pesto Try this twist on a classic by blending 4 kale leaves, a handful of
walnuts, squeeze of lemon, garlic clove, couple of tablespoons of grated parmesan and a large glug of oil. Season to taste with salt and pepper and enjoy on pasta. Keep this in the fridge covered with a fi lm of oil.
Rhubarb
Wild garlic
Spring greens
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