Recipes
3X KALE BUT DIFFERENT
THEN DIFFERENT
When I was a little girl, I used to get under my mother's skin when I didn't finish my plate of Dutch mush. I was the queen, oh no princess, in shifting my mashed potatoes from left to right. I obviously couldn't help it, because mashed potatoes and heavy meals just weren't for me. Luckily, I had three big guys around me who could use some extra fuel. So off went my mush, hats from my plate to my neighbor. If my mother wasn't watching, that is.
Nowadays, and my mother must laugh a lot about this, I suddenly developed a serious kale addiction. Not in the Dutch way, of course, because that HEMA smoked sausage is definitely not for me. No, kale with a twist. The best part: with these three dishes, you can surprise your guests all year round, not just in winter.
Kale Caesar (for four people)
Ingredients:
1 bag of fine kale
2 cloves of garlic
fresh piece of Parmesan
1 spring onion
avocado
leftovers of (sourdough) bread
100 ml white balsamic vinegar
30 ml olive oil
splash of maple syrup
Preparation:
1. Squeeze the garlic cloves.
2. Mix one clove with the vinegar, olive oil, and maple syrup. Place the kale in a large bowl and mix the kale well with the dressing so it absorbs the flavors.
3. Preheat the oven to 200 degrees.
4. Cut thick slices of bread and drizzle them with olive oil and salt, and spread them with the other clove of garlic.
5. Bake the bread until it is nicely golden brown and crispy, and cut it into cubes.
6. Divide the kale onto the plates and top each plate with Parmesan, avocado pieces, spring onion, and warm croutons.
Kale mash differently (for four people)
Ingredients:
1 bag of fine kale
3 large sweet potatoes
2 large onions
2 cloves of garlic
salt
cumin
feta
Preparation:
1. Sauté the onion rings with the garlic until they are nice and soft and lightly caramelized. Set aside.
2. Cut the potatoes into cubes and cook until they are al dente.
3. Take the pan with the onion mixture and add the potato cubes with another splash of olive oil to the onions.
4. Sauté the potatoes for a few minutes until they get a crispy layer.
5. Add half a tablespoon of cumin powder.
6. Add the kale to the sweet potatoes and cook until the kale has wilted a bit.
7. Divide onto the plates and finish with feta cubes.
Pasta with kale (for four people)
Ingredients:
4 large ripe tomatoes, diced
1 large onion
2 finely chopped garlic cloves
300 grams (whole wheat) spaghetti
250 grams ricotta
300 grams kale
olive oil
Parmesan cheese
Preparation:
1. Fill a large pot with water and bring it to a boil.
2. Add the spaghetti and cook until al dente.
3. Heat olive oil in a large pan. Add the finely chopped onion and garlic and sauté until golden brown.
4. Add the tomatoes, along with salt (to taste). Finely chop the red chili. If you want the pasta nice and spicy, add the seeds as well.
5. Add the kale to the tomato mixture and let it sit for a bit. Stir the mixture occasionally so it doesn't stick.
6. Finally, add the pasta to the kale mixture so the flavors can meld.
7. Divide the pasta onto the plates and finish with fresh ricotta and Parmesan cheese.
