Posted on 24/08/2014
This kale recipe is the business, and I can say this because I didn’t create it, just merely took over the preparation from my flat mate who originally engineered the idea because I’m between jobs at the moment (read unemployed domestic goddess) and the prep takes a little while. It’s truly versatile; we use it as a foundational component in our breakfast cook-ups, we throw it in Darikay vegan soups we have on-hand for lazy but nutritious meals, and it’s a good side dish for any hearty vegan meal like my lentil and mushroom loaf.
Spicy kale can be made fresh as needed but given it’s a little messy we like to cook up 4-5 bunches of kale at a time and freeze in twin-serve containers for easy use. The recipe below is for one bunch of kale so multiply accordingly : )
- 1 x bunch kale (preferably organic if you can get it) – I love curly kale but they would all work well
- 1 x medium brown/yellow onion
- 1 x tsp olive oil
- 1-2 cloves garlic, minced
- 1 tbls boiling water
- Chili flakes
- Mixed dried herbs
- Sea salt & pepper
- Prep the kale (this can take some time if you’re preparing a big batch for freezing!)
- Wash kale thoroughly
- De-vein each leaf, i.e. remove all the hard stems through the middle – this is easily done by folder the leaf in half long-ways and cutting down the stem with a knife, or simply pulling the leaves off
- Shred the kale into long strips (with a knife or a food processor), or tear into chunks if you like that shape
- Dice the onion into chunky pieces
- Heat a few teaspoons of olive oil pm a medium heat in a very large/deep frying pan with a lid
- Add onion and cook until brown
- Add minced garlic and cook slightly
- Add kale and water and mix in with onion, add a splash of boiling water, close the lid and cook until it wilts a little but be careful not to overcook… it will turn brownish is this happens…
- Season with chili flakes (the spicier the better in this house!), mixed herbs, salt and pepper
- If using it immediately, serve it!
- If freezing it;
- Place kale in a large bowl or spread over a few making trays to cool
- Divide amongst smaller, freezer-friendly containers in desired quantities, i.e. Klip-It or similar from any supermarket
- To defrost, simply leave in sink over night or run under warm water to defrost around the edges and add to hot frying pan
Let me know what other uses you come up with!
Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free
In Vietnam I love morning glory (leafy green) in garlic so am sure I would enjoy this. I may have to use spinach as kale is not available here. Thanks for recipe:-)
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And this is what I will eat tomorrow!