As we’re almost coming to the end of kale season, I wanted to share this recipe which uses kale in one of the most simple and easy ways.
I was first introduced to kale by a recipe for kale, sausage and bean cassoulet (great for winter!) And I’ve been using it ever since – not only because it’s got a lovely, satisfying taste and texture, but because it’s also very, very good for you…
Kale is high in:
- iron – per calorie, it has more than beef
- vitamin K & calcium – important for bone health and to protect against osteoporosis
- vitamin A – fantastic for your skin, vision and is a cancer fighter
- vitamin C – key for a healthy immune system and metabolism
- omega 3…it’s an anti-inflammatory food – important for supporting the body against arthritis and auto-immune disorders.
As the days get lighter and the UK is getting a bit greener, this super simple gnocchi and kale recipe is a perfect reminder of the vibrancy and richness of what’s to come in the coming months. It’s been adapted slightly from Russel Norman’s POLPO: A Venetian Cookbook – if you like Italian food, but are looking for something a bit different, you must get this book!
(serves 2 to 3)
- 200g kale
- Handful of parmesan
- 1 small garlic clove
- extra virgin olive oil
- 500g gnocchi
- squeeze of lemon juice (optional)
1. Remove any large stalks from the kale and blanch in salted boiling water for 3 or 4 minutes. Drain, but resrve some of the cooking liquid
2. Put the kale in a blender along with a sprinkle of sea salt, pepper, the chopped garlic, a handful of parmesan and a good couple of glugs of oil
3. Give this a blitz until you get a smooth paste, adding some of the cooking liquid if it needs to be thinned out (it should be a thickish sauce – not too runny)
4. Transfer your sauce to a pan (put on a very low heat to keep warm) and put the gnocchi on to boil
5. Once the gnocchi is done (when it pops to the surface), add it to the sauce and give it a stir!
Tip: I also add a squeeze of lemon juice to the sauce whilst blending
It’s such an easy recipe, but it really benefits from good quality olive oil and parmesan! The colour is so lovely – it wont disappoint! x