Sides and Salads
Comments 2

Kale and Spring Onion Bake

If it’s possible for a brassica to be fashionable, kale is so en vogue, so its only right that I begin venturing in to the realms of how to make it delicious.

If I haven’t used an ingredient before, my first instinct is to add cheese, so this is what I’ve done. This cheesy baked dish is more of a side than a main (think saag paneer) but if you want to turn it in to the main event, add 75g cooked pasta before putting it in the oven.

I’m doing a dairy-free thing right now, so the ingredients are very goat-centric, but if you’re not abstaining, you can easily sub all the relevant ingredients for dairy versions.

Serves 2

100g curly leaf kale (chopped)
6 spring onions, finely chopped
25g goat butter
1 tsp plain flour
150ml almond milk
100g hard goat cheese, grated
Pinches of both salt and pepper

  1. Fill a large saucepan 1cm high with salted boiling water and put the kale on to boil. Don’t panic that its not immersed, it wilts down really quickly. Cover it and let it simmer for 5 minutes – maybe give it a couple of stirs.
  2. Preheat your oven to Gas 6 (conversions here)
  3. Melt the butter and flour on a low heat, once theΒ butter has melted, let itΒ cook for 1 minute.
  4. Add the milk, one small glug at a time making sure the mixture has come together completely each time before adding more.
  5. Once all the milk has been added, whack the heat up a little and keep stirring until you’ve got a thick sauce.
  6. Drain the kale and toss it in to an oiled baking dish along with the spring onions.
  7. Once the sauce has thickened, take it off the heat and add 75g of the cheese and the salt and pepper.
  8. Pour the sauce over the kale and spring onions and mix it all together, then sprinkle the remaining cheese over the top (this will go nice and crispy like the top of a lasagne)
  9. Put the baking dish on the top shelf of your oven for 20 minutes.

I just ate this on its own for a light dinner so I can vouch for its value as a stand-alone dish, but it would be a really good way to sneak some extra veg points in to any kind of meal. This is your track recommendation for this recipe, it holds no relevance to kale but its a good song.

Thanks for reading x

2 Comments

  1. That is a really good tip especially to those new to the blogosphere. Brief but very precise information… Thank you for sharing this one. A must read post!

  2. Pingback: Smoked Garlic Crispy Kale | Cate in the Kitchen

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