I love all greens and I’m having a particular love-in with kale at the moment. I went on a trip to Stoke Newington Farmers Market on Saturday and came back with a variety of chard and kale all from Ripple Farm Organics.
Once I got home I thought that I might have slightly overdone it on the kale front, so in order to avoid finding some sad, limp, yellowing greens in my fridge later in the week I set about washing and prepping my green bounty so it would store well and be ready to use throughout the week. A bit of time spent on Saturday afternoon with the salad spinner, meant I was able to make the most from my kale and enjoy a week of glorious green enhanced meals:
Saturday afternoon: Kale & Apple Juice – mainly using the stems leftover from prepping the curly kale
Sunday Lunch: Chard stew with a stock base of leeks, miso, garlic, chilli and a tin of canellini beans stirred in towards the end.
Monday lunch: Green smoothie made with bananas and kale (creamy nut milk base)
Tuesday night: Kale Salad with sliced apple and hemp seeds. This was a big hit and I’m sharing a variation on the recipe below. I served the kale salad with sumac roasted squash and brown lentils & couscous.
Wednesday night: a variation on what I like to call my ‘Spanish Stew’ a smoked and spicy paprika and garlic infused passata sauce with beans, olives, peppers. I added shredded cavolo nero at the end and cooked it just enough for the greens to wilt but still retain their vibrancy.
I hope my menu from the week has inspired you to get creative in the kitchen with kale. Adding a daily portion of dark leafy greens to your daily diet is a really supernourishing health tip and trust me you will feel more radiant, glowing and energised.
One thing I didn’t make was kale chips, but definitely on my list for next week!
Pear, Pecan, Kale Salad
1 large bunch of curly kale, washed and destemmed, 1 large pear, ½ cup pecans
Vinaigrette: 2 tablespoons white wine vinegar, 60ml (1/4 cup) extra virgin olive oil, 1 tsp Dijon mustard, 1 small garlic clove, minced, ¼ tsp salt
In a bowl, whisk together the vinaigrette ingredients. Place the pecans on a baking sheet and bake for up to 10mins until golden-brown. Tear the kale leaves into bite-sized pieces place in a medium bowl and coat with the salad dressing (you can massage the leaves at this point to give a more cooked appearance and texture). Halve and core the pear then slice into thin slices. To serve the salad arrange the kale on a plate and sprinkle with pear and pecans. Variation: Swap the pear for apple and use any nuts or seeds in place of pecans.