I love kale as much as the next man, but even I’ve got to admit there is only so much steamed greens one can eat.
This time of year, the plot produce starts to wane, and we’re left to make the best of what is there. But kale bucks the Winter trend, growing prolifically all through the colder months. It’s incredibly hardy, and being a cut and come again veg, many of us have the leafy green coming out of our ears.
So, if we’re bored of steaming, what else can we do? Here are five kale staples that we enjoy during winter. And there’s not a steamed side dish in sight.
Chickpea and Kale Coconut Curry
This recipe was shared by my local organic grower, Sarah Green, in her weekly veg box. It’s a Sarah Raven recipe and has become a frequently cooked winter meal in my house.
It’s creamy but healthy and reserves a little kick if you use the right chilli. I like to use a whole can of coconut milk instead of half. I posted the recipe to my Twitter feed this week.
River Cottage Kale and Mushroom Lasagne
From the excellent River Cottage Veg book, this is my favourite kale recipe. It does take a while to cook, so is probably more rainy Sunday comfort food than quick post-work supper, but is well worth the effort.
The recipe asks for cavolo nero, but we’ve used curly kale just as effectively.
Kale and Chorizo Broth
This is one of those funny recipes, that doesn’t seem to make sense. You’re convinced it won’t work, right until the very end, when everything comes together for a delicious end result.
You do odd things like mash potatoes into the stock, but once the kale is added this becomes a hearty stew perfect for a cold Winter’s evening.
If you use pre-cooked chorizo, add it at the end with the kale.
Butternut Squash and Kale Tart
I reckon the photo from this Daily Telegraph recipe is enough to convince anyone that making this recipe is a great idea. You won’t be disappointed when you tuck into the tart, either.
Marrying the kale with squash is great as squashes will still be storing well at this time of year, and managing to incorporate two homegrown ingredients into a dish during lean Winter months is a timely morale booster.
The recipe also includes some good advice about squeezing the water out of kale before mixing it into a pie or tart.
Kale Pasta With Chilli and Anchovy
The perfect quick midweek dinner, and one we’ve enjoyed on the hop quite a few times since we discovered the recipe last year.
I like the idea that if you mix anything with pasta, chilli, parmesan, and lemon juice, then generally the dish is delicious. This pasta recipe works too, but make sure you don’t overcook the kale as it will get soggy. Crunchy kale is the way to go.