Addictive Lemony Kale

Inspired by my latest favourite YouTube cooking show, Bondi Harvest.

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.

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Addictive Lemony Kale

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 2 large hunks salted butter
• 1 large bunch kale
• 1 clove garlic finely chopped or crushed, optional
• 3-4 tablespoons lemon juice
• 250 g ricotta (small tub) or 4 poached eggs

Metric - US Customary

Instructions

• Heat butter on a medium heat in a largish saucepan.
• Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.
• 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.
• Remove from the heat and stir in lemon juice. Season and serve with ricotta or poached eggs on top.

Variations

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.