• Skip to primary navigation
  • Skip to main content

The Botanical Kitchen

Recipes, travel and the occasional rant

  • Home
  • Recipes
  • Travels
  • Reviews
  • Interviews
  • About
  • Contact

More Kale Please!

10th November 2015 By Urvashi Roe 27 Comments

Jump to Recipe - Print Recipe

I am still harvesting my holey kale at the allotment but am also loving all the curly kale around locally.  Usually I find this too tough and bitter but lately our vegetable bag scheme has provide some sweet tasting leaves which barely need blanching to cook.  Here are a few ways I’ve been using the kale so the family don’t get bored.

Kale crisps

I was inspired to make kale crisps by my friend Monica who I will fondly call The Garnish Queen.  She’s a big soup and smoothie maker and to add interest she tops her bowls with all manner of interesting things including kale crisps. The leaves dehydrate really well and take just 15 minutes in the oven.  No dehydrator needed.

New Year Reboot Detox Class at Demuths Vegetarian Cookery School

Kale Crisps – Photo credit Monica Shaw

Soup

This is the easiest and fastest meal in my repertoire and has been a go to staple with the start of a new school term and the various meetings and activities going on between 3.30pm and dinnertime!

Kale and Coconut Soup

Made in a jiffy Kale and Coconut Soup – click image for recipe

Salads

I have a freezer full of cooked lentils, beans and pulses.  I batch cook them to save time and energy.  Recently I’ve added barley to my shopping list.  It makes a really nice change from rice and couscous and in this weather it also feels a lot heartier and filling. Paired with kale, it’s a great salad base to top with the protein of your choice.  Teriyaki salmon is a favourite with my girls and the sauce means you have to do very little for a salad dressing.

Kale and Barley Salad with Teriyaki Salmon

Kale and Barley Salad with Teriyaki Salmon

Print Recipe

Kale and Barley Salad with Teriyaki Salmon

Notes

You'll need
  • 300g of curly kale
  • 5 tbsp of soy sauce
  • a 2 inch piece of ginger, grated
  • 3 tbsp of runny honey
  • 4 salmon fillets
  • 150g of cooked barley
  • juice of half a lemon
To make it
  1. To prepare the kale, take the leaves off the main stalk and place them in a large bowl.  Cover them with boiling water and leave this to one side.
  2. Put the soy sauce, ginger and the honey into a bowl that will fit all your fish fillets.  Mix these together well.  I use a little whisk.
  3. Put the salmon fillets in this mixture and leave to marinade for about 20 minutes. Longer if you have time.
  4. Drain the kale and then stir put it bag into a bowl and add the cooked barley.
  5. Toss through with a the lemon juice and portion between four plates.
  6. To cook the salmon, heat a large non stick frying pan for a few minutes on a medium flame.  Add the pieces of salmon and pour over the marinade.  Leave to cook on a gentle heat for 10-15 minutes making sure to turn them over so they get a nice coating of the sticky sauce.
  7. When your salmon is ready, place each fillet on the portions of kale and barley and then spoon over some of the sauce.
This salad works just as well cold.  Alternatively you can use smoked salmon and then make the sauce from the marinade ingredients by gently heating them all together in a small pan for 5 minutes.
Kale and Barley Salad with Teriyaki Salmon

The best bit is licking the plate clean

How do you eat your curly kale? What’s your go to winter salad dish? 

For more kale salad inspiration take a look at these:
  • Kale, chard and watermelon salad (fussfreeflavours.com)
  • Butternut squash and kale salad (nadiashealthykitchen.com)
  • Kale and quinoa salad (naturalkitchenadventures.com)

Related

Filed Under: Main Meal, Salads Tagged With: Allotment, kale, kale crisps, teriyaki

Previous Post: « Hazelnut Pie Or Hazelnut Tart?
Next Post: Recipe – (Boozy) Beetroot Truffles »

Reader Interactions

Comments

  1. landloper says

    10th November 2015 at 5:20 pm

    Oooh these are great recipe ideas, I love kale but only ever steam it! (Or snack on it raw!) And a great idea about freezing beans & pluses…
    I shall be making the teriyaki salmon with kale salad this week for sure! Thank you! X

    Reply
    • Urvashi Roe says

      10th November 2015 at 5:31 pm

      Thank you. It’s the simplest and bestest and if you wanted a bit of carbs it’s lovely with buttery mashed potato too.

      Reply
  2. Ceri @Natural Kitchen Adventures says

    10th November 2015 at 5:25 pm

    I adore kale, curly, cavolo et al. Though probably think cavolo is my favourite. Love the idea of serving salmon on top, self saucing too! Saucy!

    Reply
    • Urvashi Roe says

      10th November 2015 at 5:32 pm

      Ha ha! Yes very saucy. We like self saucing in this house. Saves so much time

      Reply
  3. nadiashealthykitchen says

    10th November 2015 at 7:02 pm

    The salad looks so delicious, especially topped with that teriyaki salmonI! 😀 I love barley, it has much more flavour and texture compared to rice and I find it a lot more filling 🙂

    Reply
    • Urvashi Roe says

      10th November 2015 at 7:48 pm

      This is true. Certainly more filling and I think it works out cheaper too

      Reply
  4. Foodie Quine (@foodiequine) says

    10th November 2015 at 11:02 pm

    Love the look of this. The kale, barley and salmon appeal very much to my Scottishness!

    Reply
    • Urvashi Roe says

      11th November 2015 at 11:18 am

      Ah yes. Lots of barley up there!

      Reply
  5. Jane Sarchet (@HedgeComber) says

    11th November 2015 at 6:25 am

    Oh wow, that pic of the salad made my tummy growl a little bit! It looks lovely and I too have some holey kale in the poly tunnel that needs using up so thanks for the inspiration 🙂
    Janie x

    Reply
    • Urvashi Roe says

      11th November 2015 at 11:20 am

      Thanks Jane and sorry for making you hungry first thing in the morning! Interesting to know the holes are still happening in a poytunnel! I always wonder if I get more exposed to the animals because I have no cover at the allotment

      Reply
  6. Diana says

    11th November 2015 at 8:42 am

    This looks amazing! I love Kale, barley, and salmon. It’s like all the of my favourite ingredients combined in one dish 🙂

    Reply
    • Urvashi Roe says

      11th November 2015 at 11:20 am

      Thank you 🙂

      Reply
  7. Jo of Jo's Kitchen says

    11th November 2015 at 9:26 am

    I am not a great fan of kale but perhaps I need to give it second chance. There is lots of inspiration here!

    Reply
    • Urvashi Roe says

      11th November 2015 at 11:21 am

      Kale is the best! Give it a second chance for sure!

      Reply
  8. dairehalpin says

    11th November 2015 at 12:26 pm

    What a simple and delicious dish. Love the plate in the picture too. So pretty! Thanks for sharing.

    Reply
    • Urvashi Roe says

      11th November 2015 at 6:19 pm

      Thankyou and it was my pleasure. Simple pleasures are always the best

      Reply
  9. Fuss Free Helen says

    12th November 2015 at 7:52 pm

    I love kale, but it baffles my why the majority of kale in the UK is sold shredded in bags. I want leaves!

    Reply
    • Urvashi Roe says

      12th November 2015 at 7:58 pm

      I know?! Crazy right.

      Reply
  10. Emily @amummytoo says

    12th November 2015 at 9:41 pm

    I love kale. The recipe looks really delicious. May well try a teriyaki tofu version.

    Reply
    • Urvashi Roe says

      13th November 2015 at 11:32 am

      Teriyaki tofu is one of life’s disappointments for me. I’ve just never managed to find the right tofu to work with. If you are veggie the sauce works super well with Tenderstem broccoli, sweet potato, butternut squash or aubergines 🙂

      Reply
    • Urvashi Roe says

      13th November 2015 at 11:32 am

      I’ve never tried it with tempeh. That could work well.

      Reply
  11. Camilla says

    12th November 2015 at 9:41 pm

    Gorgeous dish, just love the flavours and kale being home grown is a total winner too:-)

    Reply
    • Urvashi Roe says

      13th November 2015 at 11:33 am

      Thank you Camilla. I think the effort is worth it. Must go and check on my crop later as I fancy some more with roast potatoes this evening

      Reply
  12. kellie anderson says

    16th November 2015 at 9:25 am

    Love your simple salmon recipe with the barley – nourishing and, although a bit special occasion in some peoples’ books, a totally fabulous weekday meal. I love kale crisps on soup too, as well as to top lentil bolognese. I do the latter in my weight management classes instead of Parmesan.

    Reply
    • Urvashi Roe says

      16th November 2015 at 8:44 pm

      Lovely idea to do kale on soups. Might do that on my kale and coconut soup at the cafe tomo.

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Follow Me On Instagram!

Instagram has returned invalid data.

RECEIVE NEW POSTS BY EMAIL!

Copyright © 2022 Urvashi Roe · All Rights Reserved · Log in