I arrive home with my little kale cup-cake and three big bunches of the frilly bush tied onto the back of my bike. I walk into the house and announce to my housemate Jack that I am going to cook us an exciting kale dinner! He is speechless. And a little afraid. He knows I love ‘getting creative in the kitchen’ but there was no way I’m going to be able to make that plant edible.
I laugh, “Anything is possible in Ceire’s Kitchen, Jack!”
Grab a frying pan,
pour in 3 table spoons of olive oil
add two cloves of chopped garlic.
Let that sizzle away for a minute or two and then add your kale (which has been washed and chopped) – kale is like spinach and wilts down once cooked.
Add a splash of water to get the flavors going
Season with salt and pepper
Drizzle over some balsamic vinegar.
Once cooked, squeeze in a quarter lemon
Finish it off with a sprinkle of finely chopped chilli
Not only is kale packed full of iron and anti-oxidants and other powerful life-prolonging hipster nutrients, but it’s also delicious raw – in a breakfast smoothie (recipe to come).
Jack ate more than I did in the end. He who laughs last, laughs longest.