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.
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.
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!
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