Addictive Lemony Kale
Inspired by my latest favourite YouTube cooking show, Bondi Harvest.
This is the type of thing I love to make when it’s just me for dinner.
If I’m not super hungry I’ll just have a heaping bowl of the kale on it’s own because (IMHO) you can never have too much kale.
But if I’m ravenous I’ll add some protein in the form of a poached egg or some cheese like ricotta, feta or goats cheese.
Enough for: 2
Takes: 15 minutes
2 large hunks of butter
1 large bunch kale
1 clove garlic, finely chopped or crushed, optional
3-4 tablespoons lemon juice
1 small tub ricotta (250g / 9oz) or 4 poached eggs
1. Heat butter on a medium heat in a largish saucepan.
2. Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.
3. Add kale and garlic to the pot. Cover and cook stirring every few minutes until the kale has wilted down. Will take about 5 minutes.
4. Remove from the heat and stir in lemon juice. Season and serve with ricotta or poached eggs on top.
dairy-free / paleo – use olive or coconut oil instead of the butter and serve the kale on its own or replace the cheese with a poached egg or some cooked chicken breast or thigh.
vegan – use olive or coconut oil instead of the butter and serve the kale on its own or replace the cheese with a huge handful of roasted nuts or chunks of avocado.
no kale? – will work with pretty much any greens such as spinach, baby spinach, chard (silverbeet), collard greens, beet tops.
different cheese – I’ve used ricotta here but most cheese will work well. Try goats cheese, feta, parmesan, blue cheese, cottage cheese, cheddar, or some pan fried halloumi.
other protein ideas – fried eggs, cooked chicken, cooked chickpeas, crumbled pork sausages browned in the pan before you cook the kale, lentils.
carnivore – serve kale as a side to chicken, sausage, bacon or a steak.
carb lovers / more substantial – toss in cooked pasta, quinoa or brown rice.
more substantial – low carb – roast macadamias, roast almonds, avocado, extra protein, drizzle with tahini, almond butter and almond hummus.
more veg – add grilled peppers or any other cooked veg.
Waste Avoidance Strategy
butter – will keep in the fridge for weeks.
kale – will keep in the fridge in a plastic bag for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.
garlic – pantry in the dark or a brown paper bag to prevent sprouting.
lemon – will keep in a plastic bag in the fridge for months.
ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.