By MH Staff - Posted on 16th September 2013
Nutrient-rich, texture-packed kale has become the new trendy veggie. Here’s how to cook it at home for an easy snack, salad or even a main course.
1 Boost your snacks
Smoky Paprika Kale Chips Baking kale draws out its water content, causing it to crisp. Crunch this smoky-salty snack and you could quell your yen for potato chips. Do This Preheat your oven to 180deg. Remove the stems from one large bunch of kale and tear the leaves into large pieces. In a large bowl, toss the kale pieces with ¼ cup olive oil and 1 tbsp smoked paprika. Line a baking sheet with baking paper, scatter the kale on top and roast until the greens are dry and crispy, about 30 minutes. Toss with ½ tsp of sea salt and serve. Makes 6 servings
2 Upgrade your salads
Lemony Kale Caesar Using kale in place of greens like lettuce gives your salads bonus layers of flavour and texture. What you’ll need 1 egg yolk* Juice of 1 lemon 2 garlic cloves, chopped 2 tbsp red-wine vinegar ¼ cup canola oil ¼ cup extra-virgin olive oil ¼ cup grated pecorino, plus more for serving Salt and pepper to taste 2 bunches Kale, washed, stemmed and thinly sliced Anchovies, chopped (optional and according to taste) How To Make It 1 In a food processor, blend the egg yolk, lemon juice, garlic and red-wine vinegar, gradually adding the oils, until the dressing is thick and creamy. Stir in the cheese and season with salt and pepper. 2 In a large salad bowl, toss the kale with the dressing. Serve topped with more cheese, and anchovies if using. Makes 4 servings *Consuming uncooked eggs may increase your risk of foodborne illness.
3 Balance out your carbs
Pasta with Sausage and Kale Kale takes mere minutes to wilt in a pan, balancing out the richness of the sausage, cheese and olive oil in this fast-prep pasta. What you’ll need ½ tbsp Maldon salt 500g dried pasta shells 500g fresh Italian sausage 8 cups kale, stemmed and roughly chopped 1½ cups drained canned cannellini beans Grated zest and juice of 1 lemon ½ cup freshly grated Parmesan ½ cup chopped flat leaf parsley 2 tbsp unsalted butter 1 tbsp extra-virgin olive oil How To Make It 1 In a large pot, bring water and the salt to a boil. Cook the pasta until just al dente. Reserve ¼ cup of the water; drain the pasta. 2 Meanwhile, in another large pot, cook the sausage on medium high, breaking it up with a wooden spoon, until lightly browned. Transfer the sausage to paper towels. Add the kale to the pot and cook until wilted, about 2 minutes. Add the beans, drained pasta and pasta water. Simmer until the pasta is fully cooked, about 2 minutes. 3 Remove the pot from the heat, stir in the lemon zest and juice, cheese, parsley, butter, sausage and olive oil. Makes 6 servings