I can happily munch away at bowls of stir fried chilli kale.
It’s delicious on the side of a dinner or piled on top. Last night I made a risotto with the last of the tomatoes and borlotti beans and piled some chilli kale on top.
We grow a few different kinds of kale. My favourites are the Asparagus kale and Raggedy Jack or Red Russian as it’s also known. Both of these kales are more tender than curly kale or the more fashionable Cavalo de Nero but whatever you have got will work with the recipe below. Just cook a little longer if you are using curly or cavalo.
It’s quite a loose recipe – you need a big handful of kale for each serving as it cooks down considerably. Wash the kale, strip the central stem from each leaf then roll a few leaves together and cut finely.
Heat a frying pan, add enough oil to cover the bottom and then add half teaspoon of chilli flakes, 1 teaspoon fennel seeds and a about a teaspoon of finely chopped garlic.
Keep the heat low whilst the flakes, seeds and garlic gently flavour the oil then raise the heat and stir in the kale. You might have to add the kale in two stages, letting the first batch wilt down before adding the second. Keep stirring the kale , season with a little salt and after a few minutes add couple of table spoons of water. The steam created will help the kale to cook.
Test for doneness. If you think the kale’s still too coarse add another couple of tablespoons of water and repeat the process then serve with whatever you’re having.