I Wasn't Expecting That

Food, glorious food, Hot sausage and mustard!

Tuesday, 9 May 2017

Regale Your Dining Table With Kale This Spring...


Today I am sharing 3 tasty Kale recipes with you to try out this Spring:

With an earthy, fresh and vibrant flavour and brimming with health benefits, kale is a delicious addition to a host of spring dishes. Its versatility and flavour profile means it complements a range of cuisines; from Mediterranean to Moroccan.

For colourful, easy and healthy dining options this spring, bag some kale and regale your dining table with the green this spring.


Lemon & Kale Chicken Tagine:

Prep: 20 minutes
Cook: 20-25 minutes

Serves 4

You will need:
  • 2 preserved lemons, roughly chopped (50g)
  • 28g pack coriander
  • 2 cloves garlic
  • 150g Leeks, sliced (approx. 1 medium)
  • 250g pack Kale
  • 200ml chicken stock
  • 500g chicken breast fillets, cut into large chunks
  • 200g couscous
  • Fat free natural yogurt and pomegranate seeds to serve

Method:

1. Preheat the oven to 200oC, gas mark 6.

2. Place the lemons, coriander including the stalks, garlic, leek and 50g kale into a food processor with the stock and blitz to give a coarse paste.

3. Heat the paste in a frying pan with the chicken for 5 minutes and transfer to a casserole dish, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.

4. Meanwhile, blanch the remaining kale in boiling water for 3 minutes and then stir into the chicken tagine.

5. Place the couscous in a small bowl and pour over 200ml boiling water, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the tagine and a spoonful of fat free natural yogurt.

Cooks tip: Try using chicken thigh fillets instead of breasts and add some green olives.


Kale & Walnut Pesto Pasta:

Prep: 15 minutes
Cook: 15 minutes

Serves 4

You will need: 
  • 300g wholewheat penne pasta
  • 500g pack Kale
  • 250g cherry tomatoes, halved
  • 150g walnuts
  • 100g vegetarian Parmigiano Reggiano, grated
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 25g mixed nuts, chopped

Method:


1. Cook the pasta in a large saucepan of boiling water for 11 minutes, adding 300g of the kale for the last 3 minutes, drain, reserving 250ml cooking water and return to the pan with the tomatoes.

2. Meanwhile, place the walnuts, cheese, garlic, oil and the reserved cooking liquid in a food processor and blitz, adding the remaining kale in batches to give a paste, season.

3. Add to the pasta and heat through for a minute or two. Serve sprinkled with chopped nuts.

Cooks tip: Try other nuts like cashews or pine nuts instead of walnuts.


Kale & Feta Tabbouleh:

Prep: 15 minutes
Cook: 5 minutes

Serves 4

You will need:
  • 200g bulgar wheat
  • 250ml chicken stock
  • 250g pack Kale
  • 4 tomatoes, diced (400g)
  • 25g pack parsley, chopped
  • 200g pack feta, crumbled
  • 75g pomegranate seeds
  • Zest and juice of 1 lemon

Method:


1. Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered.

2. Remove from the heat and keep covered until cool slightly.

3. Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.

4. Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.

Cooks Tip: Try using couscous instead of bulgar wheat and remove the feta for a great fresh side salad.

Recipes and images courtesy of Discover Kale.
SHARE:

No comments

Post a Comment

Blogger Template Created by pipdig