If you’ve bought whole stems of kale, wash the lot then pull the leaves off the stalks and tear into bite-size pieces, roughly half the size of a £5 note
If you’ve bough pre-shredded kale, try and pick out most of the chunky stalk bits, then give the leaves a quick rinse
lightly oil a baking try and spread the kale out onto it
drizzle a generous amount of olive oil (1-2tbps), and use your hands to mix and coat well
season generously with sea salt, then sprinkle 1 tsp of brown sugar over
mix again and make sure to spread it all out in one layer, you don’t want it bunched up or it will steam, not bake
pop into the oven, 200deg or 180 fan, for 5mins
keep a close eye on it, you don’t want it to burn, you just want lightly charred edges and fully crispy
Let them cool a little, then wolf down – our youngest eats these like crisps!
The creamiest kale smoothie
Give yourself a dose of vitamin C in the morning with this vegan green smoothie. Along with kale and avocado, there’s a hit of zesty lime and pineapple. Pop all of these into a blender:
2 handfuls kale
½ avocado
½ lime, juice only
½ small tin pineapple chunks
thumb-sized chunk of ginger
1 tbsp cashew nut butter
add 200ml coconut water OR 200ml oat milk
The freshest, most vibrant breakfast, done! (or pop a pouch of Kale Kick in the blender and enjoy an extra 5 minutes lie-in 😊)
Kale Kick
Kale pesto with linguine
If you’ve bought whole stems of kale, wash the whole lot then pull the leaves off the stalks, keeping them in relatively large chunks.
Get a pan of salted water up to a rolling boil, and pop the whole leaves in for 1-2minutes. Grab a pair of tongs and remove/drain the leaves
If you’ve bough pre-shredded kale, try and pick out most of the chunky stalk bits, then put the whole bag of leaves into a metal sieve/colander. Boil a kettle (1.5litres) then pour it all over the kale so that it softens and wilts
Pop the kale into a blender with 3tbsp olive oil, a small clove of garlic (peeled), 4 anchovies (trust us, it’s not fishy, just lovely and salty!), the juice & zest of a lemon, and a large handful of parmesan or vegan hard cheese
Give it a good blend, if it’s too dry, add a little more water and/or olive oil
you should be left with a bright green, tangy and salty pesto, that can be easily spooned out (not stiff and dry but not liquid either)
Put your linguine on to cook – when al dente, drain and pop back in the pan with the pesto. Give it a good stir to coat evenly, then serve with more grated parmesan and a little cracked pepper.
Smoothie Mixes
Smoothie Mixes
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