What's a Kale to Do?

foodfutures.org.uk

Laura Feinberg reflects on a recent climate & budget friendly cooking class she took with Marina Tcaci, learning delicious ways of using the seasonal superfood kale.

On a cold February Saturday, Brew café in Lancaster offered a warm welcome to residents who were keen to learn how to get the best out of simple, seasonal and sustainable ingredients.  

The focus of this workshop was kale.

Kale:  The curly dark green leaf that we know is good for us.  So why did I find my relationship with it so difficult?  Although I thought I got points for including it in my cooking at all, I didn’t have the feeling that kale and I were… friends.

In a two-hour cooking session with Chef Marina Tcaci, her assistant Endar and four other culinary students surrounding a central cooking island in a fully equipped kitchen, I witnessed and experienced this green Nutrient Queen submit under fresh lemon juice, salt and sugar as we squeezed and pummelled it like dough to turn it into a soft and compliant salad ingredient. 

With other superb organic ingredients we chopped, fried, caramelised, mixed and rolled, learning techniques to make two dishes that would slowly reveal the tender heart of this misunderstood vegetable and what it has to offer. Now we’re talking.

Kale and I are now talking, too, with mutual respect and appreciation.  There’s so much delicious potential in those leaves.

With thanks to Marina, Endar and everyone involved at FoodFutures.

Kale Tart Recipe

Ingredients:

Filling

• 200g approx. of fresh or frozen kale stems

• 200g tofu, beans or nuts (or another meat substitute)

• 1 onion

• 1 carrot

• 3 tbsp vegetable oil

• 1 tsp salt

• 1 tsp mustard or tomato paste

• Juice of ½ a lemon

• Black pepper and chilli to taste

• Flaky pastry dough

• An open mind

  
  

Method:

1. Dice the onion and grate the carrot.

2. Fry them in vegetable oil until golden brown – this will give the dish a deeper flavour and aroma.

3. Add finely chopped kale stems to the pan and cook under a lid until tender.

4. If necessary, add a little water to prevent sticking or burning.

5. Drain the beans or chickpeas in a sieve and lightly mash them with a fork or potato masher. 

6. Season with salt, pepper and any favourite spices.  Mix everything together – the filling is ready.

7. Roll out the dough and place it into a baking tin.  Form the edges and prick the base with a fork.  Spread the filling evenly over the dough.

8. Bake in a pre-heated oven at 200-220 degrees centigrade for 15-20 minutes, depending on your oven. 

    

This is a versatile recipe, and you can add your own ingredients at this stage for added flavour – Endar recommends vegan black pudding and kimchi!

Kale Salad Recipe

Ingredients:

Base

• 1 bunch of curly kale

• A pinch of chilli flakes, or fresh chilli, optional

• ½ a lemon to taste

• Salt

• A pinch of sugar

• Olive oil

  
  

Option 1

• 1 tin (450g) of chickpeas, drained

• 1 tsp cumin seeds (to taste). 

  
  

Option 2

• ½ – 1 sweet red pepper, thinly sliced

• 1 carrot, grated

• Dried fruits, nuts and seeds, optional

  
  

Method:

1. Remove the thick stems from the kale – they can be used for the tart.

2. Roll the leaves into a tight ‘cigar’ and slice very finely into a julienne.

3. Place the kale in a large bowl, add the remaining ingredients and mix well.

4. Massage the kale thoroughly with your hands – this helps the leaves release their juices and become softer.

5. Taste and adjust if needed: add more lemon juice, chilli or salt.

6. Serve immediately or allow salad to rest for a while before transferring to a serving bowl.

   
   

Notes:

• One bunch of kale makes a large amount of salad.

• The salad keeps very well in the fridge and often tastes even better the next day – it stays fresh thanks to the properties of kale.