Kale Chips (v)

The God of dishes made from greens. This is a dish that sounds weird but tastes amazing. I don’t know what alchemy occurs but I like that it does.

All you need are washed kale, olive oil and salt. Yep. That’s It. And children of all ages and sizes and sensibilities will eat this. Even my son who does not like kale. At All. But he loves it as crisps…

Pick the kale off the stalk. It should come off in bite sized pieces but if it doesn’t, tear it into such. Place in a bowl and drizzle over 1/2 tbsp olive oil and a pinch of salt. I am a purist here and insist you use proper maldon salt. Toss together and then spread onto a large baking sheet. You want it in a single layer or it won’t work properly.

Place in a hot (200 degree) oven for 10-15 mins. You want some of the kale bright green and other bits turning brown and translucent.

Decant into a serving bowl and HIDE at least half of it. Trust me. It tastes so good that you’ll want to eat more than you should in one sitting. This will lead to kale loathing, and other possible and less desirable side effects.

Delicious as a healthy snack, it’s also yummy with mashed potatoes and fried eggs. And chilli sauce.

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Kale Chips (v)

And so my kale odyssey has ended. I’m more amenable towards the leafy green veg now than I was before this veg box, but it’s never going to be something I love as much as other veggies. This last recipe has been raved about for years by a Stateside friend but I’d never tried it. More fool me! They’re quick, delicious and very easy to both make and eat. So if that kale is languishing about in your fridge, make this and me converted 🙂

Wash and dry the kale thoroughly, having stripped it from the tough inner stalks first. Toss in a little olive oil and sprinkle over a little salt. Then roast in a hot (180 degree) oven for 10-15 mins until crispy, crunchy and utterly delicious. You may find some of the leaves turn a little dark brown but don’t worry about that, as long as they don’t go blackened and burnt you’re fine!

Kale and Smoked Paprika Stew with Butter Beans and Potatoes (v)

Yeah, another kale recipe! Again from the BBC Good Food website for initial inspiration… Tho, clearly this doesn’t have chorizo in it! But the echoes of the juicy flavours from chorizo are there in the sweet smoked paprika that is added. If you can get hold of Redwood Vegan Chorizo style chunks then add those to this for a delicious vegan alternative, but it works just as well without. Lex loved this as much as I did and it was the perfect dinner for a cold, dreary January evening.

For 3-4 portions you need
3-4 potatoes, cut into bite sized chunks, skin left on
2 leeks, sliced
1 can chopped tomatoes
1 can butter beans in water
1 tsp vegan stock
2 tsp smoked paprika
salt and pepper
pinch sugar
2-3 cups kale, stripped from the inner stalk and well washed
1 tbsp olive oil
4 cloves garlic, roughly chopped
1 pepper, cut into bite sized chunks

Begin by sauteeing the leeks in the oil. After 2-3 mins add the garlic and smoked paprika powder. Add everything else apart from the kale and peppers and bring to the boil, adding a little more water if you want a thinner sauce. Simmer for 10 mins then add the kale and peppers. Continue to cook for a further 5 mins until the potatoes are done, then serve with crusty bread to soak up all the gorgeous juices. Delicious!

Kale, Mushroom and Peanut Stir Fry with Hoisin Sauce (v)

My veg box came overloaded with kale this week. And I am not that keen on kale… I usually lob it into a minestrone style soup or steam it and have it with mash but wanted some different inspiration this week. Google showed me this rather yummy idea from BBC Good Food so I adapted it to what I had in the fridge and cupboards and a delicious, healthy lunch was created.

For one person you need
1 tbsp unsalted, shelled peanuts
1 tbsp veg oil
4-5 mushrooms, thickly sliced
1 leek, thinly sliced
2-3 cups of kale, stripped off of the tough inner stalk and well washed
2-3 tbsp hoisin sauce

Heat the oil in a wok and add the peanuts to it. Toss about for 2-3 mins until lightly browned then add the leeks and mushrooms. Keep the veggies moving about and cook for 2-3 mins till lightly browned. Add the kale and cover with a lid. Keep the veggies moving so nothing burns and cook for a further 2-3 mins. Add the hoisin sauce, recover and heat through for a final 1-2 mins. Nom.

Kale with Carrots, Pasta and White Beans (v)

This got loads of likes earlier on instagr.am and it did taste as good as it looks. A very quick, healthy and tasty soupy stew to knock up on a working from home day the day after my organic box was delivered!

For two portions you need
1 onion chopped (I used three small ones from the garden)
2 cloves garlic
2 carrots, peeled and thickly sliced
2 huge handfuls kale, washed and finely shredded
1 tsp vegan stock
500ml boiling water
salt and pepper
1 tin butterbeans, drained
1 tbsp olive oil
small handful wholewheat pasta – I used spaghetti but anything will do

Begin by sauteeing the onion and carrots in the oil for 5 mins or so. Add everything else and bring to the boil. Reduce and simmer for 10 mins until the pasta is cooked. Serve and slurp with satisfaction. Nom.

Irish Pie (v)

So called cos it’s basically colcannon…

For 2 portions you need:
1 onion
1-2 bunches kale
knob vegan marge
little sunflower oil
little soya milk
potatoes
salt and pepper

Cook the potatoes and make in to mash using some of the marge and the milk. Season. Meanwhile chop the onion and sautee in the marge and butter. Wash and finely shred the kale and add to the onions. Cover and wilt for 5 mins or so. Place in the bottom of an oven proof dish. Top with mash and bake in a hot oven for 20-30 mins.