Recipes and facts – Kale

Typically dark green in colour, kale is available in a variety of colours, including purple. The edges of the leaves are either flat or curly, it can be eaten raw or lightly cooked.


Kale and quinoa burgers

Kale pesto

Quinoa & kale muffins

Kale caesar salad

Turmeric fried eggs and kale salad

Kale and Quinoa Burgers – from BBC Good Food website

  • 140g quinoa
  • 500g hot vegetable stock
  • 100g kale , stalks removed, leaves roughly chopped
  • 3 tbsp olive oil
  • 1 small onion , finely chopped
  • 2 garlic cloves , crushed
  • 75g fresh white breadcrumbs
  • 2 medium eggs , beaten
  • 50g sundried tomatoes , roughly chopped
  • 100g goat’s cheese , cut from a round log
  • green salad , to serve (optional)

For the pesto

  • ½ small pack basil , leaves only
  • ½ small pack parsley , leaves only
  • 2 garlic cloves , crushed
  • 50g pine nuts , toasted
  • 50g parmesan , grated
  • 150g olive oil
  • juice 1 lemon

Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool.

Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.

Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more.

Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.

To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.

Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.

Heat the grill to high and put a slice of goat’s cheese on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

Back to top

Kale Pesto – from Olive Magazine website

  • kale 75g, chopped, tough stalks discarded
  • garlic ½ a clove, chopped
  • parmesan (or vegetarian alternative) 50g, finely grated
  • extra-virgin olive oil 3 tbsp, juiced
  • pine nuts 50g, toasted
  • lemon 1, zested and juiced

Put the kale into a food processor and pulse until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth.

Add a splash of water to achieve a dressing-like consistency, and season.

Back to top

Quinoa & kale muffinsJamie Oliver Website

  • olive oil
  • ½ a small shallot
  • 1 clove of garlic
  • 50 g kale
  • 4 large free-range eggs
  • 200 g cooked leftover quinoa
  • 100 g ground almonds
  • 85 g feta cheese
  • 1 ripe avocado
  • 1 small bunch of chives

Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and grease them with oil.

Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.

Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta. Mix well, then season to taste.

Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown.

Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives.

Serve the muffins topped with mashed avocado, chives and a pinch of black pepper.

Back to top

Kale caesar salad – BBC Good Food Website

  • 400g kale, tough stems removed and leaves torn into large pieces
  • 2 tbsp olive oil
  • 2 thick slices sourdough, torn into chunks
  • 2 Little Gem lettuces, leaves separated
  • 1 avocado, roughly chopped (optional)
  • 30g parmesan, shaved

For the dressing

  • 1 garlic clove, finely grated
  • 2 anchovies in oil, finely chopped
  • 15g parmesan, finely grated
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar

Combine the kale with 1 tbsp of the olive oil and a good pinch of salt in a large bowl, and massage the oil into the leaves for a minute before setting aside to tenderise a little.

Heat the oven to 200C/180C fan/gas 6. Scatter the bread on a large roasting tray, then drizzle over the remaining 1 tbsp oil. Toss to coat the bread, then bake for 10 mins until golden and crisp. Remove from the oven and set aside.

Toss together the kale, lettuce, avocado, if using, and shaved parmesan until evenly mixed.

Combine the dressing ingredients in a small bowl and mix together until well combined. You can also do this in a jar – put the lid on and shake well. Loosen with a little water (it should be the consistency of yogurt), then pour over the salad. Scatter over the sourdough croutons and toss again, then grind over some black pepper and serve.

Back to top

Turmeric fried eggs and kale salad – Olive Website

  • 50g tahini
  • 1 lemon, zested and juiced to make 3 tbsp
  • 1 tbsp runny honey
  • 3 tbsp olive oil
  • 2 tsp rose harissa
  • 1 garlic clove, grated
  • 70g kale, tough stems removed, chopped
  • 400g tin of chickpeas, drained and rinsed
  • 1 chargrilled red pepper, cut into strips
  • small handful of flat-leaf parsley, roughly chopped, plus extra to garnish
  • ½ tsp ground turmeric
  • pinch of dried chilli flakes

In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside.

In a large bowl, whisk together the remaining lemon juice, zest and garlic. Drizzle in 1 tbsp of olive oil, whisking as you go, until emulsified. Add the kale and toss in the dressing, massaging for 2 mins to soften the leaves. Add the chickpeas, pepper and parsley, season lightly, and toss together.

Drizzle the remaining oil into a large frying pan over a medium-high heat. Add the turmeric and chilli flakes, briefly whisking together, then leave for 30 seconds until fragrant. Once hot and sizzling, gently crack in the eggs, trying to keep them separate. Cook for 2-3 mins, carefully and occasionally spooning the oil onto the whites, until the yolks are soft and the whites are crispy. Remove from the heat.

Divide the kale salad between two bowls, top with the fried eggs and drizzle with the tahini sauce, finishing with the remaining parsley.

Back to top

Leave a Reply

Your email address will not be published. Required fields are marked *