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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


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


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


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.


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