Kale Recipes

Calzone with greens

Ingredients
500g strong white bread flourgreens recipe-image
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 keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.

Recipe from Good Food magazine, February 2010

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 garlic and the mushrooms. Stir well and cook for 5 minutes, until the mushrooms are lightly browned and their juice has evaporated.

Chop the tofu into cubes (if using). Add to the pan and cook on a high heat for 3 minutes, stirring regularly, until it starts to brown.

Add the broccoli. Stir and cover for 3 minutes.

Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat.

Mix the sesame seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix well. Serve immediately.

Delicious as it is, as a lunch, or with noodles for a supper dish.

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, ricotta and 1/2 parmesan, add salt & pepper.

Place in an oiled dish, sprinkle with breadcrumbs and remaining parmesan, spray with a little oil.

Bake for 30 mins – serves 8.

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 and gently sauté the garlic for 2 minutes.

Wash the kale well and chop roughly. Add to the garlic pan. Cover and cook for 2 minutes, until the kale starts to wilt.

Put the pine nuts in a food processor / blender and blitz until smooth. Add the double cream and nutmeg, if using. Blitz again.

Add the kale and garlic. Process until smooth. Season with the salt and grated parmesan (if using). Mix well.

Cook the pasta according to the packet instructions. Drain well.

Add the kale pesto to the pasta in the pan and mix well.

Serve warm.