Crisp Kale with Quinoa & Ricotta

Crisp Kale with Quinoa & Ricotta

Inspired by Rodney Dunn’s super lovely book ‘The Agrarian Kitchen’. It was Rodney who gave me the idea to shallow fry the kale, and I just love the result. So different from the texture of kale when it’s wilted. Actually, I’m just thinking you could probably get a similar effect by baking the kale with a good drizzle of oil, in a similar manner to kale chips… will have to add that to my list of ideas to try out!

enough for: 4 as a side or 2 as a main
takes: about 20 minutes
1/2 cup uncooked quinoa
1/2 cup oil for shallow frying (I used rice bran oil)
1 bunch kale, finely sliced crosswise
1 lemon
8 tablespoons creamy ricotta

1. Bring a medium pot of water to the boil. Add quinoa and simmer for 10 minutes. Drain and allow to steam and cool a little in the strainer.

2. Meanwhile, heat oil in a large saucepan and fry half the kale until crisp.

3. Drain the kale on paper towel while you fry the remaining half.

4. Transfer kale to a serving platter. Scatter over the quinoa.

5. Squeeze over a good drizzle of lemon juice and season well.

6. Top with dollops of ricotta before serving.

Variations

paleo – replace quinoa with almond meal or finely chopped nuts and use coconut oil to fry the kale. And see dairy free and vegan options below for ideas to replace the ricotta.

less oil – saute the kale in a few tablespoons oil instead and remove the word ‘crisp’ from the title.

dairy-free – replace ricotta with poached eggs or scrambled eggs.

vegan – replace ricotta with hummus, cashew butter, tahini or chunks of avocado.

different cheese – replace ricotta with goats cheese, creamy blue cheese, shaved parmesan or sliced camembert or brie. A stinky washed rind would also be lovely.

no quinoa – replace quinoa with whatever cooked grains or legumes you have. Green lentils, barley or brown rice would be my first choice of substitutes. But chickpeas or white beans would also work.

carnivore – serve as a side to roast chicken or a juicy lamb chop.

different greens – replace kale with spinach, chard, silverbeet, collard greens or any other greens you have handy.

carb lovers / more substantial – add extra quinoa or toss in roast chopped root veg.

more veg – toss in grilled zucchini, or eggplant or just add more kale.

Waste Avoidance Strategy

oil / quinoa – keep in the pantry.

kale – will keep in the fridge in a plastic bag uncooked 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.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

ricotta – unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts.