Kale is grown virtually all year round in the UK so it’s never really out of season. Kale, like broccoli, cauliflower, Brussels sprouts and kohlrabi, is part of the Brassica family, which all have an excellent nutritional profile. Kale though is the Super Star, full of vitamins A, C and K, loaded with calcium and iron as well as antioxidants and phytonutrients that have been shown to protect you against certain cancers. Eat and enjoy kale several times a week 🙂

This recipe is very quick to make and can be enjoyed as a side dish or, you can easily make it into a delicious light meal.

INGREDIENTS FOR KALE AND POMEGRANATE FIESTA

2-3 portions as a side dish or 1 portion as a light, main meal

• 30g almonds
• 200g curly kale or kale (I usually buy a bag of pre-prepared)
• 2 tablespoons Light Tahini
• 1 juice of 1 large lemon
• 30g pomegranate seeds
• 1 dessert spoon pumpkin seeds
• Ground black pepper

And, if for a main meal…

add 25g feta or 1 hard-boiled egg or a small piece of roasted/baked/poached chicken

METHOD

Take a large saucepan and fill with water—slightly more than half-full. Put on the stove. Whilst it’s coming up to boiling point, slice the almonds length-wise and dry-fry then in a frying-pan for a few minutes until lightly toasted, then put them to one side.
When the water in the pan is boiling, add the kale and cook (blanche) for either 1 minute if the kale is light and feathery or 2 minutes is the kale is more robust. Drain thoroughly in a colander. Put the tahini and lemon juice into the pan, mix, now add the drained kale and continue to mix until the tahini coats the kale evenly.

Pour the kale on to a plate sprinkle on the the pumpkin seeds, toasted almonds and pomegranate seeds. Add a little, freshly ground black pepper. Serve as a side or, if as a light, main meal, add a hard boiled egg, or feta or chicken.

In the autumn, also try Kale And Chestnut Stir-fry