Curly Kale may not be that familiar to you. Not all supermarkets stock it and its only readily available from September- March. Kale is a brassica and part of the cabbage family, it’s very attractive in dishes due to its green curly leaves and packed full of nutrients – considered by many to be a superfood. I have only recently started buying it but I can tell you it’s delicious and versatile.
The recipe below is one I have made previously with Savoy cabbage but I actually prefer this with the Kale.
Sautéed curly kale with bacon and sweet potato
You will need:
Curly kale ( I buy washed and ready to cook) break up any big bits and discard chunky stalks
2/3 rashers of bacon diced
1/2 a sweet potato chopped very small
2 cloves of garlic minced
1/2 a banana chilli diced finely
1/2 a red onion diced
Butter
Olive oil
Seasoning
Heat a little butter and olive oil in a large frying pan or cazuela, add your sweet potato, onion, garlic, bacon and chilli and sauté for 10 minutes or so until bacon is golden and everything else is softening. Add your curly kale, season and cook for a few more minutes. Don’t overcook and ensure it doesn’t burn.
Serve immediately on warmed plates – cold kale is like cold cabbage. Not good.
This is great as a side with chicken or fish or on top of spaghetti aglio olio – yum.
Last time I made this I threw in a handful of peppery rocket right at the end and it was very good!
Served on top of spaghetti with a small amount of crumbled extra mature cheddar.
Don’t neglect one of the most nutritionally rich vegetables in Britain. Next week I’m going to try making Baked Kale chips as a low calorie alternative to crisps.
Multi Layer Mummy says
Wasn’t a kale fan but love kale crisps, make them a lot now, with a touch of sea salt & pepper they are very moreish! see my blog post on my food blog http://nutritiousdeliciousness.blogspot.co.uk/2012/09/kale-crisps.html
munchiesandmunchkins says
Thanks will try it out later xx
The Mixing Bowl says
I love curly kale – we have it all the time with fish and just bake it with a few drops of oil and some salt.
munchiesandmunchkins says
Sounds yummy x
Dinesh says
Again, yum! I have been meaning to make a batch of kale chips this will rellay motivate me. I have made some flaxmeal tortilla chips before and they were absolutely delicious. I think I will have to set aside Sundays for chip/cracker making. That crunchy stuff is hard to give up – but with kale chips you don’t have to! Thank you.
munchiesandmunchkins says
Thanks for commenting, hope you enjoy your chips x