Category Archives: kale

Pumpkin, Kale and Mushroom Supper

 

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Hungry and home alone was when I leapt out of my chair and threw this dinner together.

We have magnificent pumpkin supply that we’re enjoying and diced up in this dish made a delicious combination. I was sitting down eating  within twenty minutes of leaving my chair.

Crozier blue is an Irish sheep cheese which may not be available to you but any soft blue cheese or even fresh goats cheese would work just as well. Of course if you would like a vegan version leave the cheese out

 

Pumpkin, Kale and Mushroom with Orzo and Crozier Blue

 

1 small onion

50mls olive oil

300g pumpkin

1 large field mushroom – cut in half then into segments

Kale, sliced thinly

2 fatty garlic

150g orzo

a little crozier blue to crumble

 

Put a pot of water to boil to cook the orzo

Heat a heavy pan, add the olive oil then the onion.

Peel and dice the pumpkin – approx 1cm cubes

Add to the onion. Season with salt and pepper, Cook on a medium heat for 5 mins.

Add the field mushroom – slightly increase the heat.

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Put salt in the boiling water then stir in the orzo. Cook for the time specified on the packet then drain into a colander.

When the mushrooms begin to brown increase the heat a little more then stir in the kale. When the kale melts down add the garlic.

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Continue cooking for a few minutes. Season with salt and pepper.

Stir the drained orzo into the vegetables then crumble a little crozier blue on top

Yum!


Chilli Kale

I can happily munch away at bowls of stir fried chilli kale.

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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.

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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.

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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.

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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.

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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.

Absolutely yummy!