In the last decade, kale has grown in popularity not only because of its health benefits, but also its versatility. It is an excellent source of vitamins K, A and C, as well as antioxidants and manganese.
Not only can kale be boiled, steamed or oven baked, it can also be used to make eye-catching desserts as its strong flavour and colour is balanced by sweet ingredients such as chocolate, lemon or orange.
This month’s inspirational recipe ideas include three dishes from vegan chefs Henry Firth and Ian Theasby who run the global online plant-based channel www.bosh.tv and have written numerous cookbooks. Other contributors are Sohan Bhandari, Executive Chef at the Colonel Saab group of Indian restaurants, and Dean Dell, Executive Head Chef at Horwood House, a hotel, spa and estate in Buckinghamshire.
Waste Not, Want Not
Left over kale can be used in a myriad of dishes, but it can also be frozen for use later. When cooking, either sauté it for five minutes, add garlic and finish with lemon for a side dish, add it to soups, stews, pasta or stir-fries. A handful of kale also works well with smoothies such as banana or pineapple.
1/ Spice it up
Kale Leaf Chaat is a healthy twist on the traditional Indian street food chaat. The crispy kale leaves are drizzled with yogurt, tamarind and green chutney, with the rest of the ingredients on top. It is served at once so the kale stays crunchy. Bake the kale for a lighter version.
Credit: Sohan Bhandari, Executive Chef,
Colonel Saab.
2/ Pep up salads
Raw kale contrasts with the pink of the roasted beetroot in this colourful Pink Salad recipe. Add kale to a mixing bowl with olive oil and massage until softened. Add chickpeas, sweet potatoes, pine nuts along with the beetroot.
Credit: Henry Firth and Ian Theasby, Bosh!.
3/Add to soups and stews
Our Tomatoey Chickpea Broth illustrates how kale can be added to stews to enhance the flavour. This vegan stew contains various ingredients including chickpeas, pasta and Aquafaba. Once the pasta is al dente, the kale is stirred through the stew, which is served with chunky slices of sourdough.
Credit: Henry Firth and Ian Theasby, Bosh!.
4/What a sauce
Kale simply blended with garlic, olive, nuts and cheese to make a pesto, adds the finishing touch to a Orecchiette dish containing butternut squash, crispy sage toasted pumpkin seeds and parmesan.
Credit: Dean Dell Executive Head Chef, Horwood House.
5/Crisp it up
A key part of our Tahini Greens Pasta are the kale crisps. Make them by massaging olive oil, salt and chilli flakes into kale, add to a baking and cook for five minutes or stir fry for three minutes until crispy.
Credit Henry Firth and Ian Theasby, Bosh!.
