Kale

Basic Cooking Instructions
Boil for 5-10 minutes in just enough water to cover.  Serve buttered and sprinkled with herbs. May be drizzled with cheese sauce and finished off under a hot grill.

Freezing Instructions
Not recommended.

Recipes
Sauteed Kale with Peanut Butter – the basis for this recipe was passed to us by one of our customers, for which many thanks ! I believe it’s a South African recipe.
400g kale, rinsed and shredded ....................1 onions, peeled and chopped
4 tomatoes, chopped .......................................4 tablespoons peanut butter
100ml vegetable stock seasoning
Saute the kale with the onion. Add tomatoes and cook for 3-4 minutes. Mix the peanut butter with stock and add to pan. Reduce to desired consistency and add seasoning to taste. Serves 4.

Rumbledethumps
400g potatoes ................................................200g neeps (swede)
50g butter ......................................................200g kale
50g mature cheese .......................................150g ham or bacon in small chunks
Peel and dice the potatoes and neeps and boil together for 15-20 minutes until tender. Fry kale in butter, until tender but still bright green, with the ham or bacon. Add kale to potatoes and neeps, and mash together roughly. Season to taste. Tip into ovenproof dish. Sprinkle with cheese and bake at 170C/Gas 4 for 25 minutes. May be browned off under grill if desired. Serves 4.

Kale with Cream and Nutmeg
400g kale ..........................................................25g butter
2 tablespoons soured cream a.........................good pinch of nutmeg
seasoning
Shred the kale finely and rinse. Cook in boiling, salted water for 5 minutes until slightly soft but still crunchy. Drain well, returning pan to heat to evaporate excess moisture – do not allow to burn ! Sprinkle with black pepper and nutmeg. Toss in the butter. Take of the heat and stir in soured cream to serve. Serves 4.

Kale and Chorizo Soup
1 tablespoon oil 200g chorizo (sausage, not sliced)
250g kale, rinsed, stemmed and chopped 250g potatoes
1 large onion, chopped 2 cloves garlic, crushed
2 litres stock handful fresh parsley, chopped
2 bay leaves Sprig fresh thyme
1 teaspoon smoked paprika

Fry onion and chorizo in oil for 2 mins. Add potatoes, garlic and parsley and cook for further 2 mins. Add stock and kale and bring to boil. Add bay leaves, thyme and paprika, and season. Simmer for 30 mins until potatoes are tender. Garnish with fresh mint if desired.

Baked Kale with Potatoes and Olives
250g kale, rinsed, stemmed and sliced 400g potatoes, in 2cm slices (unpeeled)
20-ish black olives, halved and pitted 2 cloves garlic, sliced
100ml white wine 100ml water
1 lemon, cut into wedges Oil

Heat oil in flameproof casserole dish, sauté garlic and then add potatoes, kale olives, white wine, water and lemon wedges. Toss well and season with black pepper. Bring to boil and then place in oven. Bake at 180C for about 40 mins, stirring occasionally.