When my mom went giddy over fresh kale at the organic market last weekend, we were both stunned that I’d never tried it. This leafy vegetable has been dubbed a ‘superfood’ and is truly amazing with this flavour combination.
‘It’s kind of a cross between cabbage and spinach,’ said a friend holding a glass of wine while chewing a piece of steamed, bright green kale. The leaves kept their glorious colour and frilly texture and had a rich, peppery, bready taste.
According to Discoverkale.co.uk, it’s a highly nutritious vegetable that’s been dubbed a superfood because it’s packed with beta-carotene, folate and Vitamin C, calcium, iron, magnesium and potassium. It’s also rich in sulphur phytochemicals which are believed to help protect against certain types of cancer and the phytochemicals, lutein and zeaxanthin, which help to reduce the risk of cataracts and a condition called age related macular degeneration. It also tastes really good!
You’ll need: (serves 3 well)
5 baby onions, peeled and halved
1tbsp olive oil
1tbsp balsamic vinegar
Salt and black pepper to season
1 packet of chopped bacon (or back bacon, chopped)
5 large *kale leaves, washed and roughly torn (leave the pieces about the same size as you would lettuce leaves).
Pasta for 3 people according to packet
100g blue cheese
*If you can’t get kale, you can use spinach instead.
Here’s how:
Preheat your oven to 200 degrees Celsius. In a baking dish, coat your onions well with the olive oil and balsamic vinegar then season with a little salt and pepper. Pop them in the oven for 30 minutes or until soft and lightly charred.
After 15 minutes, get your pasta on the boil according to the packet instructions. Fry up your bacon until it’s golden brown on the outside and set to one side. Bring a little water to the boil in a large pan, toss in the kale leaves and cover for about three minutes or until they’ve turned bright green. Don’t overdo it though, you don’t want it to go soggy and flaccid!
Drain your pasta then return it to the pot over a low heat. Toss in your bacon, kale and onions then crumble in the blue cheese. Mix well until it is heated through and the cheese is beginning to melt. Remove from the heat and serve with a glass of chilled white wine.
Delicious!
Yours in food
Leigh
Where to get kale:
We found this fabulous vegetable at the Earth Fair food market in Tokai, Cape Town. Look out for it at your local organic markets and good food stores. If you can’t find it, use spinach instead.
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