Green Bowls with Macadamia Cream
Servings 2 people
Ingredients
- 150 g roast macadamias (5oz)
- 1 bunch broccolini (150g / 5oz)
- 1 large bunch kale
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar or white wine vinegar
Instructions
- Place ONLY 100g (3.5oz) of the macadamias in a tall heat-proof jug. Save the remaining macadamias for serving. Pour over 100g (3.5oz) boiling water and allow to stand while you cook the greens.
- Bring 1cm (1/2in) salted water to the boil in a large saucepan. Meanwhile, slice broccolini into 1/3s. Add broccolini to the pot and reduce heat to medium high. Cover and set your timer for 3 minutes.
- Tear kale into bite sized pieces. When the timer goes, add the kale leaves and return the lid. Simmer rapidly for 2 minutes or until the kale and broccolini are tender. Drain and allow to cool for a minute or so.
- Return greens to the pan. Season with soy sauce and 2 tablespoons of the vinegar. Save the remaining vinegar for the sauce.
- To finish the macadamia cream, add a little salt and the remaining 1 tablespoon vinegar. Puree with a stick blender or food processor until you have a creamy sauce. Stir in 2 tablespoons extra virgin olive oil. Taste sauce and season with more vinegar or salt if needed.
- Pile the cooked greens into two bowls. Top with macadamia cream and serve with the extra macadamias scattered over.
Nutrition
Carbohydrates: 22g