You are in for a treat today! It is a kale double-header!
Kale is one of the vegetables I am learning to love since starting my new challenge. It's not that I disliked it previously, I just hadn't really given it much thought. But these days I cannot get enough of it.
It first made an appearance in my spicy bean casserole, and gave me the confidence to try it out in more of a staring role.
I'm hesitant to call the two dishes I want to share with you today recipes, because they're not really. They're very very simple methods and ideas to get you thinking about kale. If you subscribe to a CSA you may be faced with a glut of it right now (lucky you!) and it is still plentiful and cheap at Borough Market (lucky me!).
The first way I prepared the kale was to lightly sauté it with garlic and a shallot until it was wilted, but still had a bite to it. I then sat it atop a thick slice of toast and crowned it with a poached egg for a light supper. Apparently eggs and kale are quite a sympathetic match! The garlicky kale was a perfect way to mop up the runny yolk, and the toast gave the whole dish a pleasant crunch. I would eat this for breakfast, lunch and dinner.
My second method of preparation was to make kale chips. I ran across this idea on a blog and couldn't wrap my head around it. Would kale, baked to a crisp, be something I would really want to snack on? The answer is, yes. I'm not going to pretend to rave about how these have replaced potato chips in my life and how I will only ever snack on kale chips ever gain because that would be a lie. These are not potato chips, they are a completely different thing. But if you want a virtuous snack, and have a big pile of kale, oh boy you will be rewarded. And as previously mentioned, because eggs and kale are so fantastic together, I love a big pile of these with a fried egg for lunch.
Nutritionally, kale (like many leafy greens) is a heavy hitter. A great source of antioxidants (look at that dark green colour!) and with plenty of vitamin K, vitamin C and beta carotene to boot. However I hope you will give it a try and eat kale because it's delicious, not just because someone told you it contained any of the previous.
News! My new blog CanUK about my London life is finally up and running. Stop on over and say hi!
Recipe - Sautéed kale with a poached egg
Note. I used Cavolo Nero for this, or Black Kale. But it works equally well with any type of kale you can find.
1 bunch kale, thoroughly washed, dried, ripped into bite-sized pieces
2 cloves of garlic, minced
1 shallot, minced
1 Tbsp Water or vegetable stock
1 egg, poached
1 thick slice of toast
In a medium sized frying pan, heat oil over medium heat. Add the garlic and shallot and fry until softened. Add kale and a tablespoon of water or vegetable stock. Push kale around the pan until it becomes vibrant in colour. It should be soft, but still have texture (not mushy).
Place slice of toast on plate, top with a generous pile of kale. Place poached egg on the kale. Finish dish with a small pinch of coarse salt.
Recipe - Kale chips
Adapted from Apartment Therapy - The Kitchn
Note. the original recipe called for 1 tablespoon apple cider vinegar to be added with the oil. I didn't enjoy the vinegar as much, but feel free to try both ways and see what you prefer.
1 bunch kale, washed, torn into 1/2″ pieces
3 tablespoons canola oil
2 teaspoons coarse sea salt
Preheat oven to 400F / 200C. Toss oil and kale in a large bowl until kale is thoroughly coated.
Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.
Bake for 10-15 minutes or so, until crispy. (Note. Mine were very crisp at the 10 minute mark, although my oven tends to run hot. But make sure to keep an eye on them).