Kale is easy to grow but challenging for most of us to eat, however often we’re reminded of its health benefits. I enjoyed poached eggs with some delicious greens (including kale) and almonds for breakfast at Vista Cafe in Wellington which inspired me to try again with kale from my garden. Leave the larger leaves and just use the smaller, more tender, younger ones. The sweetness of the pumpkin, flavour of the garlic and crunchiness of the nuts or seeds make a lovely hot salad. Serves one for lunch or two as a side dish. Fantastic with halloumi, hot smoked salmon or even a thinly sliced left over sausage from dinner.
Handful of kale leaves, soaked in a bowl of salted water for about half an hour and shaken dry.
Plump clove of garlic peeled and thinly sliced
A few chunks of roasted pumpkin (I batch roast pumpkin on an oiled tray while something else is cooking in the oven and peel when cooled)
Tablespoon of flaked almonds or munchy seeds.
Shake of soy sauce
Finely shred the kale leaves with a large knife, cutting the stalk into thin slices. Chop the chunks of pumpkin into 1cm dice. Heat the oil to a medium heat in a frying pan with a lid and add the kale, nuts or seeds and garlic. Fry gently, uncovered, stirring frequently, until starting to brown and soften. Add the cooked pumpkin, a splash of water and cover with a lid, turning down the heat. Allow the kale to steam for 5-10 minutes, stirring occasionally until tender. Serve with a shake of soy sauce.