This week we happen to have an abundance of kale in the garden, as well as the brussel sprouts that survived various taste testings by Miss Penny and her feathery friends. I've seen small bunches of tuscan kale in the shops at the moment for about $3.00 a bunch! You've got to be joking, we grow lots of it for less than that! Kale is a sturdy, hardy plant that tolerates cold weather and frost. It's flavour I think is a cross between cabbage and spinach, and I use it in everything from pesto to pasta to fritatta. Tossed with brussel sprouts, garlic, olive oil, pine nuts and lemon, it is really tasty! (And the lemon and garlic were home grown too by the way).
1 Bunch of kale
1 cup brussel sprouts
1 Tablespoon pine nuts
1 clove garlic
Lemon for serving
Slice brussel sprouts and kale and set aside
Chop garlic finely
In a frying pan on medium heat ( I used my indispensable wok) saute garlic and pine nuts in a little olive oil until fragrant.
Put in sprouts and kale, and toss through for minute. Add a tablespoon of water and let "steam through" until hot but not overcooked. The vegetables should still be bright green and have a crunch when you bite into them.
Turn onto a plate and drizzle with olive oil and lemon.