Xanthan-Free Zone

Real food, incidentally gluten-free.

Archive for Kale

Pineapple Peanut & Kale Stew

This is my favourite kind of recipe, one that sounds so weird it must be gross, but is actually delicious. When my brother saw the giant purple kale I bought at the markets, he insisted I cook this recipe, which gave me an excuse to borrow his Moosewood Restaurant Cooks at Home book, from which this recipe is derived, and which is awesome. This recipe uses tinned pineapple but, no offense to Golden Circle, I think it’s sad to use tinned pineapple in Queensland. (The book also contains a recipe for how to cut up a mango. So sad!).

Ingredients:
1 onion, chopped (I prefer red)
2 garlic cloves, chopped up
1 bunch of kale
2 cups diced fresh pineapple
1/2 cup peanut butter
couple of chilis or tbsp tabasco sauce
1/2 cup chopped fresh coriander
salt to taste

Crushed peanuts and spring onions as a garnish.

Saute onion, garlic and chilis (if using) in oil until lightly browned. Remove stems from kale and cut up finely or shred. Add pineapple to onions, then add kale and cook until tender. If it seems to dry out, just add some water (but you know that already, don’t you). Kale can be pretty tough and need a good blasting, so it’s good to taste it and check. Add peanut butter and tabasco (if using), and coriander. Salt to taste. Serve with rice and garnishes and enjoy!

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Potato, Kale and Sesame Salad

Kale is a delicious vegetable which you don’t really see much in supermarkets for some reason. I get mine from Food Connect or the Northey St City Farm markets, but it’s also pretty easy to grow and quite hardy. This salad was one of those random things I just threw together and it happened to be really nice – good mayonnaise always helps.

Makes two large serves – if taking to a  picnic or barbecue I’d double it.

Ingredients:
500g smallish potatoes, of a waxy type
5 leaves of kale
1 dessert spoon macadamia oil
1 dsp mayonnaise
1 dsp plain yoghurt
1 tsp tahini
1 tsp lemon juice
½ tsp salt
1 dsp sesame seeds, white or black

Wash the potatoes and boil them whole in salted water until they’re easily impaled with a fork, 20-40 mins depending on size. Meanwhile, shred the kale roughly and steam until it changes colour to a dark green and is tender. Toast sesame seeds in a dry pan until just golden – be careful not to burn.  If you use black ones you’ll just have to use your nose to tell when they’re ready, or throw in some white ones to act as markers.

Combine all other ingredients. I usually have a bit of a problem getting my tahini to dissolve into a salad dressing, probably because it’s been in the cupboard a while and has separated out. If your tahini looks a bit sticky, you can do as I did and leave it out here and toss it directly through the chopped warm potatoes – the heat seems to soften it up.

When potatoes are cooked, drain them and when they’re cool enough, dice into potato-salad-sized pieces. You can peel them if you want to but I generally wouldn’t because the potato skin adds flavour and is apparently nutritious. Combine with kale and dressing, and most of the sesame seeds, leaving a few for artistic sprinkling on top.

I can think of endless variations for this salad – macadamia butter instead of tahini, toasted macadamia pieces, sesame oil and a tiny bit of tamari, fried cubes of soft tofu, toasted almonds, almond butter, lemon zest, a little bit of shredded preserved lemon, &c. Enjoy!