Kale is king for seasonal eaters! It tastes and grows best during the brrrr!-est of months, particularly January. Perfect for hotting up the goodness in hearty stews and soups.
Quick and tasty tips:
Works well in stews and soups.
Try it sautéed with chilli and garlic"
Can also be used to make kale chips
"Kale is the hardiest and most vitamin-packed of all the late-year greens, and I’m surprised Popeye stuck with spinach! Full of minerals and with a good irony tang, it has real taste, but is better eaten younger as big leaves can be obstinate in the mouth.
Fried Kale with Sesame and Garlic
2 tablespoons sesame seeds
3 garlic cloves, peeled and finely sliced
large-flaked sea salt and black pepper
a squeeze of lemon juice
Wash the kale well.
In a frying pan, toast the sesame seeds until golden, stirring often to prevent them from burning.
Turn up the heat and add 2 tablespoons of olive oil to the pan before throwing in the kale, which will spit and crackle frantically. Stir it around, occasionally flicking in some water to keep the moisture content up.
After about 2 minutes the kale will have collapsed. Now throw in the garlic. Keep everything moving around for another 3 minutes, until the garlic is just beginning to brown.
Transfer to a plate and sprinkle with a little salt and pepper and a squeeze of lemon juice.
January's best: Carrots
"Quick and tasty tip:
Great in a Lebanese style salad—make a dressing by 'bashing up' some toasted cumin seeds in a pestle and mortar with a little bit of garlic and some salt. Stir through some olive oil and lemon juice and use to dress finely shredded carrot. Season well and finish with freshly chopped coriander leaves."
Carrots great in a:
Pork casserole rustic style.
Thanks for reading ...
All the best Jan