Hail, Kale !

I love winter because the winter greens are so deliciously green and good for you – all of the leafy greens and root vegetables offer up a variety of interesting vegetarian options from hearty vegetable soups to stews, braises and roasted vegetables. Carrots, Beetroot, Parsnips, Broccoli, Brussels sprouts, Savoy cabbage, Kale, Chard, Capsicums and Eggplant all at their wintry best and waiting to be used.

I love using Kale – and in so many ways: braised in a little olive oil, steamed or baked into the now very popular kale chips which are crunchy and healthy. I love kale stirred through pasta with some sauteed mushrooms or quickly stir fried with some sliced onions. one of my favourite ways with kale is to combine it with chick peas – tinned or dried peas that have been soaked and then cooked.

This recipe uses kale shredded and braised and added to chick peas cooked with onions, carrots, garlic and a hint of chilli with a good splash of white wine and water – an easy, healthy and tasty vegetable stew to be had as an accompaniment or on its own with some crusty bread – delicious !

Check out the recipe in the recipe section

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