Grilled Polenta on Chilli Kale with Maple Roasted Sweet Potatoes

I didn’t actually cook this dinner. My claim to fame is that I helped to pick the kale.
I then sat at my computer and looked on whilst Hazel, our daughter, and her kitchen team were busy.

We grow lots of kale in our garden. It’s a fantastic pick and come again vegetable and another fan of the Irish weather. Completely unperturbed by rain,wind or reasonable chills. We eat it from September on and tonights dinner is the first of the cavalo de nero, a Tuscan black cabbage, which loves to be picked. It’s blanched, then stir fried with fennel seeds, crushed chillies and garlic.

The sweet potatoes are given a bit of a ‘Ottolenghi” treatment – roasted with maple syrup and pecan nuts, and then piled on top of grilled polenta which is sitting on the stir fried chilli kale.

A delicious and nutritious combo!