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22nd June 2017
05:45pm BST

Ingredients:
small bunch of kale (4-6 leaves, remove the thick part of the stems*)
¼ cup walnuts, toasted
½ to 1 clove of garlic
¼ cup olive oil (or more for a smoother pesto)
juice & zest of one lemon
salt & pepper to taste
optional: grated parmesan or pecorino cheese
Directions:
1 Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
2 Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
3 Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
4 Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Kale and Bean Stew adapted from Five Heart Home
Serves 4.
Ingredients:
1-2 tablespoons extra-virgin olive oil
360g chorizo, peeled and chopped
5 cloves garlic, minced
2 (400g) tins of whole, peeled tomatoes
400ml chicken stock
225g kale, tough stems removed and finely chopped/shredded
1 small bay leaf
2 (400g) cans Cannellini beans, rinsed
A few dashes hot pepper sauce
Salt & freshly ground black pepper, to taste
Directions:
1 Place 1 tablespoon olive oil in a large pot over medium heat and add in the sausage. Stir to release the oils from the sausage and then add in the minced garlic and cook for a few minutes.
2 Pour the tomatoes and stock to the pot and increase the heat. Stir in the kale and bay leaf, bring to a boil, cover and then simmer for 5 minutes.
3 Once kale is tender, add the drained beans. Season with dashes of hot pepper sauce, salt, and pepper, to taste. Stir and simmer for a few minutes until heated through. Remove bay leaf before serving.Explore more on these topics: