Ok let's make two things clear: yes this is a salad(ish) recipe with kale in it, and no this is not a recipe for kale salad. I don't have a problem with kale salad - I love kale salad - but if my calculations are correct there are currently 8 bazillion kale salad recipes available online. And, if where you are is anything like where I am, you might need to mortgage something to buy kale. Are farmers hiring virgin princes to harvest it or something?
This kale was harvested by the far less pure me. If you have the space or availability kale is so easy to grow & I encourage you to give it a go. It doesn't need full sunshine, just a small pot and some decent potting mix.
Even this recipe doesn't need kale (although its participation is very welcome). The foundation of garlicky-greens is a perfect kitchen clean out. Got some leftover broccoli or brussel sprouts that have lost their crispness? A miscellaneous spring onion that somehow separated from its friends? Fry them up with some garlic and top with roasted whatever-vegetables-are-hiding-in-the-pantry-corners.
Soon, like me, you'll look forward to this meal and start stashing florets of cauliflower behind the butter in anticipation for the Garlicky Green Kitchen Clean Out meal.
Garlicky Green Kitchen Clean Out - Serves 2
Garlicky green base adapted from 101 cookbooks
This is not so much a strict recipe as inspiration - let your leftovers dictate your meal. I don't know about you but I get a serious kick out of using all of my veggies before they go off. I never said I wasn't a nerd.
Some of my favourite combos are:
- Greens + Pumpkin & Paprika + Parmesan & Pine Nuts (pictured)
- Greens + Cauliflower & Cumin + Yoghurt & Walnuts & Sultanas
- Greens + Poached Egg + Croutons & Herbs
- Greens + Beetroot + Caramelised Onions & Goats Cheese & Mint
Glug of olive oil or grapeseed oil
3 generous handfuls of 'greens' roughly cut (e.g., leafy greens (swiss chard / kale / spinach), asparagus, broccoli, broccolini, leek, beans) * if you're using using only leafy greens, you might want to add a little more as they wilt quite a bit
2 garlic cloves, sliced* if you can't eat garlic, feel free to use garlic oil
Good pinch of salt
Dash balsamic vinegar
300-500g of vegetables for roasting (e.g. pumpkin, cauliflower, parsnip, beetroot, carrot)
Good pinch of ground spice or flavouring (e.g. paprika, honey, cumin).
Salt & pepper
Toppers - mix & match the following
Nuts (e.g., toasted pine nuts, slivered almonds, pepita seeds, walnuts)
Cheese (e.g., Parmesan, goats cheese, cheddar)
Old bread roasted to make croutons
Wedges of lime
Herbs (e.g., chives are yummy on this! but anything in the fridge will do)
Poached or fried egg
Pre-heat the oven to 180 C (350 F) and place a rack in the top third of the oven.
Prep the roasted vegetables by washing and peeling (if needed). Chop into larger bite sized pieces and drizzle with oil, spices, and salt and pepper. Put into the oven until ready. I like my root vegetables almost caramelised, so I leave the vegetables to roast for 50-60 minutes. If you've had the foresight to roast a few extra veggies earlier in the week, that's awesome.
To make the garlicky base - heat oil in a pan over a medium heat. Add a good pinch of salt and garlic, then add the greens. Cook until their colour intensifies - about 3-5 minutes. Remove from heat and add a dash of balsamic vinegar and some freshly ground pepper.
To serve mix the garlicky greens, roasted veggies, and toppers.