Kale

Kale is considered a superfood as it’s such a great source of vitamins and minerals. In fact kale is one of the most nutrient-dense foods on the planet. It also possesses phytonutrients, which quell inflammation and can even protect brain cells from the effects of stress.

Smashed potatoes and kale

Wild rice and kale salad

Raw kale and broccoli salad

Kale and walnut pesto

Smashed potatoes and kale

lacto vegetarian | prep + cook time 30 minutes | serves 4

Place 1 lb (400g) baby potatoes (halve any if large) and ¹⁄₂ teaspoon ground turmeric in a medium saucepan with enough cold water to cover; bring to a boil. Cook for 15 minutes or until tender. Drain. Heat 2 tablespoons of olive oil and 3 tablespoons butter in the same pan; cook 1 crushed garlic clove and 4 cups torn kale leaves for 5 minutes or until the kale is wilted. Return the potatoes to the pan, using the back of a spoon, lightly smash each potato. Add 2 tablespoons each of dukkah and mint leaves; toss to combine.

Smashed potatoes and kale

Wild rice and kale salad

lacto vegetarian | prep + cook time 50 minutes | serves 2

Preheat oven to 400°F (200°C). While the oven is preheating, cook 1 cup of wild rice in a medium pot of boiling water or vegetable stock for 45-60 minutes. Drain and set aside. Add 1 cup frozen peas and 2 cups coarsely chopped green beans; cook for a further 15 minutes or until the rice and vegetables are tender; drain. Rinse under cold water; drain. Meanwhile, toss 1¹⁄₂ cups kale with 2 tablespoons of olive oil on a parchment-paper-lined baking sheet; season with salt and pepper. Roast for 10 minutes or until crisp. Whisk 1¹⁄₂ teaspoons of Dijon mustard, 1 tablespoon of white wine vinegar, and 2¹⁄₂ tablespoons of olive oil in a small bowl; season. Combine the rice mixture, half the kale, and dressing. Serve the salad topped with the remaining kale and ¹⁄₂ cup of crumbled feta cheese.

Wild rice and kale salad

Raw kale and broccoli salad

vegan | prep time 20 minutes | serves 2

Coarsely chop 2 cups of firmly packed kale leaves. Discard the large thick stem from a whole large broccoli; cut into medium-sized florets. Quarter and core 1 medium pear. Using a mandoline or V-slicer, cut the broccoli florets and pear quarters into thin slices. Arrange the kale, broccoli, and pear on a serving platter. Combine 2 teaspoons of tamarind puree or pomegranate molasses, 2 tablespoons of tamari, 1 tablespoon of lime juice, 2 teaspoons of sesame oil, and 2 tablespoons of sesame seeds in a jug; drizzle over the salad.

Raw kale and broccoli salad

Kale and walnut pesto

lacto vegetarian | prep + cook time 20 minutes | serves 4

In a food processor, pulse 2 cups kale with ¹⁄₂ cup fresh Italian parsley, 1 cup finely grated parmesan, ¹⁄₄ cup lemon juice, 2 tablespoons of roasted walnuts, and 1 cup extra virgin olive oil until almost smooth. Season with salt and pepper. Cook 14oz (400g) wholemeal spaghetti or short tubular pasta in a saucepan of boiling salted water until almost tender; drain, reserving ¹⁄₄ cup of the cooking liquid. Return pasta to the pan, off the heat. Add the pesto and reserved cooking liquid; toss gently until combined. Serve topped with chile flakes.

Kale and walnut pesto