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.
[recipe title=”Kale and Barley Salad with Teriyaki Salmon” serves 4″]
- 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
- 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.
- 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.
- Put the salmon fillets in this mixture and leave to marinade for about 20 minutes. Longer if you have time.
- Drain the kale and then stir put it bag into a bowl and add the cooked barley.
- Toss through with a the lemon juice and portion between four plates.
- 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.
- 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.