Bruschetta of kale

Bruschetta of kale

By
From
A Year of Practiculture
Serves
2
Photographer
Rohan Anderson & Kate Berry

Kale, chard and spinach are the three crazy leafy greens mad enough to grow in winter, and I love them all for it. For most of winter and into spring I cook with all three of these vegetables. I’ll be honest, though: sometimes I hear a voice in my head screaming, ‘No more fucking kale!’ But I don’t have many other options this time of year, so it’s just something I must accept. Well, I do have lots of meat in the freezer, but man, you need a break from meaty meals in winter. Often I find myself longing for anything but meat. I dream of our summer vegetable diet, and I’ll eat anything that resembles plant matter over meat. Over the years, I’ve tried to come up with creative ways to eat these greens, and I often turn to this meal for my lunch break. I can use any one of the three leafy veg, and they all have their unique result. It’s a good way to get some greens into you while feeling like you’re eating something a bit naughty.

Ingredients

Quantity Ingredient
1-2 tablespoons olive oil
5 garlic cloves, finely chopped
2 cups kale, silverbeet or rainbow chard, shredded and stalks removed
60ml dry white wine
100g blue cheese
30g butter
freshly cracked black pepper, to taste
crusty bread, toasted, to serve
kale flowers, to garnish (optional)

Method

  1. Heat a glug of olive oil in a frying pan over medium–high heat and fry the garlic for 1 minute. Add the kale and cook for around 5 minutes, or until it starts to soften. Then splash over the wine and reduce for a further 5 minutes. (If you’re using silverbeet or rainbow chard it will cook down much faster.)
  2. Add the blue cheese and butter, and stir until they’re melted. Stir through the pepper and serve on toast. Decorate with kale flowers, if you like.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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