Some of my favourite meals involve some take on this quick and easy bowl of goodness. Basically we’re talking a truck load of greens, given a flavour boost with some lemon and garlic and made more substantial with some protein and almonds. For me this is comfort food, like putting on my uggies and getting a big hug.
Lemony Kale with Smoked Trout & Almonds
Ingredients
- 1 large bunch kale
- 2-3 cloves garlic sliced or minced
- 1-2 lemons
- 250 g smoked trout
- 2 handfuls flaked almonds
Instructions
- Wash kale and slice crosswise into ribbons about 1cm (1.3in) thick, discarding the woody stems. Don’t worry about drying, the extra moisture helps the kale to steam.
- Heat a large pot on a medium high heat. Add a very generous glug of olive oil, the sliced kale and garlic. Cover and cook, stirring every few minutes until the kale is tender and wilted. If it starts to burn add a splash of water.
- Remove pot from the heat. Season kale generously with salt, pepper and a big squeeze of lemon (or more if you like it really zingy).
- To serve, divide kale between two bowls and top with fish and almonds.
Variations
vegetarian – replace fish with extra almonds, cooked chickpeas, crumbled feta or blue/goats cheese, or poached eggs.
nut-free – skip the almonds or replace with toasted bread crumbs.
different greens – I love Tuscan kale here but any greens are good. Try different types of kale, collard greens, spinach or chard (silverbeet). Frozen spinach can also be used – no need to slice, just defrost and cook uncovered so you get rid of the excess moisture.
different protein – anything cooked will work. Think smoked salmon, pan fried sliced chorizo or other spicy sausages, crispy bacon, ground beef, shaved parmsean, canned fish (hello sardines!), leftover cooked meat or poached or fried eggs.
creamy – stir in a few tablespoons double cream with the lemon juice.
extra zesty – add the zest of the lemons with the juice.
carb-lovers / more substantial – toss in cooked pasta or serve the kale piled on hot buttered sourdough toast.
more substantial (low carb) – mayo. Extra almonds.
carnivore – replace fish with chorizo or bacon.
different nuts – I really love almonds with the trout but feel free to use whatever nuts you have, it will taste better if they’re roasted but it won’t be the end of the world if you can’t be bothered! I often don’t.
Waste Avoidance Strategy
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.
garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
smoked trout – freeze it.
almonds – keep in the pantry.
Prepare Ahead
Yes! Just cook kale as per the recipe but keep the fish and nuts separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm kale in a frying pan with a little oil and serve as per the recipe.
Add to my Old Favourite Recipes
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