A new month, another new cookbook to drool over. We Love Kale is a fabulous book which shares different ways to incorporate the leafy green vegetable oh so popular at the moment. Focusing on one ingredient throughout a cookbook can be tricky, but it can be done, as this book proves. I often worry when only one ingredient is the main star, there can be a lack of wow recipes in certain chapters, but in this book, there are impressive kale recipes from breakfast and brunch, right through to bakes and desserts. The health benefits of kale are featured alongside 10 easy ways to include kale in your everyday meals.
Not meaning to sound biased, but I also like this cook book as it is written by bloggers, one being Karen Burns-Booth of Lavendar and Lovage, whom I have been following ever since I started blogging. I liked the range of recipes featured here, there are influences from around the world such as Spain, the Middle East, Taiwan, India and Vietnam amongst other countries. Also a handy symbol to let you know whether the dish is vegetarian, vegan, dairy-free, gluten free and wheat free (there are also recipes including meat).
|Spicy Morrocan Kale and Rice Soup.|
The following chapters are featured in this book:
- Breakfast and Brunch - recipes that caught my eye include: Kale Shakshuka, Sweet Green Pancakes and Kale and Mushroom Breakfast Muffins.
- Snacks, Appetizers and Drinks - recipes that I plan on trying include: Baked Kale and Artichoke Dip, Kale, Sweetcorn and Leek Fritters and Kale Dolmades.
- Main Courses - stand out recipes include: Taiwanese Pork Belly Buns with Pickled Kale, Kale, Bacon and Egg Rice Bowl and Lentils, Caramelized Onions and Kale with Roast Walnuts.
- Soups, Salads and Desserts: recipes that caught my eye include: Spicy Moroccan Kale and Rice Soup, Hearty French Onion and Kale Soup and Vietnamese Chicken Salad.
- Bakes and Dessert: the most intriguing chapter, recipes to try include Kale Tart with an Olive Oil Crust and Triple Rich Hidden Gem Brownies.
Recipe for Kale Shakshuka
Prep 10 minutes
Cook 35-40 minus
You will need
60ml olive oil
1 onion diced
1 red pepper, seeded and diced
1 teaspoon fine sea salt
6 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon chilli flakes
1 tin 790g chopped tomatoes
12 leaves cavolo nero, washed, de-stemmed and finely chopped
freshly ground black pepper
toast for serving
1) Heat the olive oil in a large, heavy frying pan over a medium-high heat. Add the onion, pepper and a sprinkle of the salt and cook for 5-10 minutes, stirring from time to time, until softened.
2) Add the garlic, cumin, paprika and chilli flakes and cook for a further 2 minutes, stirring the mixture frequently, until the spices are tossed and fragrant.
3) Add the tomatoes, kale, remaining salt and a few good grinds of black pepper and stir together. Simmer for 15 minutes, until the sauce is slightly thickened and the kale is tender. Remove from the heat.
4) Create a small divot in the sauce for each egg, and then crack the eggs into the pan. Cover and simmer for about 10 minutes, until the egg whites are set and yolks are still runny. Serve with toast.
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