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4 kale-tastic recipes for that superfood boost

The kale craze is not yet over. A powerhouse of nutrition, this superfood boasts way too many benefits to not factor in your diet

Brick Chicken, Sweet Potato Polenta & Kale Salad
Prep time: 30 mins
Cook time: 35 mins
Serves: 2-4
Ingredients
1 large organic chicken, split in half
3 tbsp grapeseed oil
3 cloves garlic
5 sprigs fresh thyme
1 lemon, cut in half
2 cups chicken jus (reduced seasoned chicken stock)
For the kale salad:
2 cups kale, destemmed,
finely chopped
¼ cup pomegranate seeds
½ tbsp sumac
1 tbsp lemon juice
2 tbsp olive oil
For the sweet potato polenta:
1 large sweet potato
1 cup water
1 cup chicken broth
½ cup dry polenta
28 gm goat cheese
2 tbsp milk
Salt to taste
For the kale chimichurri:
1 cup kale, destemmed,
finely chopped
2 garlic cloves, finely minced
2 tbsp shallot, finely minced
½ tsp crushed red pepper
¼ parsley, finely chopped
¼ tsp salt
1 tbsp apple cider vinegar
½ cup extra virgin olive oil
Method
Preheat oven to 200°C. Poke sweet potato with a sharp knife 4-5 times and wrap in foil. Place on a baking sheet in the oven for 30 minutes or until soft and caramelised.
Place water and chicken stock in a pot and bring to boil. Add polenta and whisk constantly until mixture thickens. Reduce heat, cover and cook for 20 minutes, stirring occasionally.
Meanwhile, combine all the ingredients for the kale chimichurri in a bowl and mix well. Season and refrigerate to allow flavours to combine.
Place a cast iron frying pan on high heat. Once smoking, lower heat to medium and add grapeseed oil. Using a paper towel, dry the chicken skin and season generously with salt and pepper. Place chicken halves, skin side down, in the pan. Add garlic cloves, thyme and lemon. Season the inside of the chicken halves again. Place a weight (foil wrapped brick or another heavy pot) on top of the chicken and allow to cook. Once the skin is seared and golden brown, flip chicken over and place in a 200°C oven for 15-20 minutes or until cooked through.
Remove sweet potato and peel flesh into a food processor. Add goat's cheese, milk and salt and combine until smooth.
Place warm sweet potato mash and warm polenta into a mixing bowl; combine until smooth.
For the kale salad, combine all ingredients in a large mixing bowl. Season with salt and pepper and massage well with hands. Set aside to marinate.
For the kale chimichurri, combine all ingredients. Season and set aside to marinate flavours.
In a warm plate, place the sweet potato polenta in the centre and spread evenly in a circle. Place kale salad off centre in a tall pile. Place ½ chicken off centre and pour chicken jus over it; finish with a drizzle of kale chimichurri and serve.
Green Goddess Tacos
Prep time: 20 mins
Cook time: 25 mins
Serves: 2

Ingredients
350 gm king oyster mushrooms
3 tbsp grapeseed oil
1 small onion, finely diced
3 cloves garlic, finely diced
1 tbsp cumin powder
1 tsp coriander powder
1 tsp paprika, smoked
1 tsp chipotle chilli powder
1 tsp tomato paste
2 cups kale, destemmed, chopped
Salt and pepper to taste
1 cup water
8 small tortillas, flour or corn
For the pickled cabbage:
2 cups purple cabbage,
shaved thinly
½ cup apple cider vinegar
1 ½ cup water
1 tbsp salt
2 tbsp honey
For the salsa:
2 medium tomatoes, diced
2 tbsp chopped cilantro
2 tbsp lemon juice
Salt to taste
For the green goddess avocado cream:
1 jalapeno, deseeded,
finely diced
1 large avocado
1 cup cilantro
2 tbsp lemon juice
Water, as needed
Salt and pepper to taste
For the garnish:
½ cup cilantro, picked
1 jalapeno, thinly sliced
2 radishes, thinly sliced, placed in ice water
Method
Tear the mushrooms into individual strands by hand.
Heat oil in a large heavy pot over medium heat. Add onion, garlic, cumin, coriander, paprika and chipotle. Cook, stirring often, until onion is soft, about 8 minutes. Add tomato paste; stir and cook for another 2 minutes.
Add the mushrooms and kale, salt and pepper to taste, and sauté for another 5 minutes. Add water and let cook until all the liquid is absorbed. Finish with a little lime juice.
Prepare the pickled cabbage, by bringing the last four ingredients to a boil for 3 minutes. Place cabbage in a glass container and pour boiled pickling liquid over the top to cover. Bring to room temperature and keep in fridge.
Prepare the salsa by combining chopped tomatoes, cilantro, lemon juice and salt to taste. Set aside and allow it to marinate.
Prepare the green goddess cream by placing all the ingredients into a food processor or blender. Add water as needed, and season to taste.
Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.
Top tortillas (we like two per taco) with mushroom kale mix, pickled cabbage, salsa, green goddess avocado cream. Garnish with cilantro, shaved jalapeno and shaved radish. Serve with lime wedges.
Kale & Butternut Squash Toast
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 2-4

Ingredients
5 tbsp olive oil
3 cups kale, destemmed,
chopped coarsely
½ tsp red chilli flakes
3 tbsp apple cider vinegar
2 cups butternut squash,
peeled, cubed
2 large onions, chopped finely
1 bunch fresh thyme
2 tbsp maple syrup
1 cup ricotta cheese, soft
1 tsp lemon zest
4 slices rustic bread
1 tbsp mint, chopped for garnish
Method
Heat 2 tbsp oil in a skillet and add the kale; sauté over high heat.
Once the kale is wilted, season with salt and pepper and ¼ tsp red pepper flakes. Add 1 tbsp apple cider vinegar and cook off the vinegar for 2 minutes. Set aside.
Bring a pot of water to boil and season generously with salt. Place the butternut in the boiling water and cook until soft and cooked through (about 15 minutes).
In a saucepan, heat 2 tbsp oil; add ¼ tsp red pepper flakes and 1 ½ cup chopped onion and thyme. Cook on low and stir often to get dark caramelisation (approx. 20 minutes). Add 2 tbsp apple cider vinegar and maple syrup. Cook for another 3-4 minutes. Remove thyme stems and set aside.
Drain the butternut squash, and place in a food processor. Combine until smooth. Remove from food processor and mix in the maple caramelised onions by hand.
Combine ricotta cheese, lemon zest, salt and pepper to taste in a bowl.
Brush 4 thick slices of rustic bread with olive oil and toast for 2 minutes.
Top the slices with lemon ricotta and sautéed kale. Divide the butternut squash mix and place on top of the kale mix. Garnish with chopped mint leaves. Cut each toast in half, diagonally. Serve.
Shakshuka & Kale Pizza
Prep time: 25 mins
Cook time: 35 mins
Serves: 2

Ingredients
2 organic eggs
5 tbsp olive oil
½ tsp red chilli flakes
Coarse sea salt to taste
Coarse black pepper
to taste
1 cup arugula
1 pre-made pizza dough
1 tsp minced garlic
For the kale borani:
1 cup sautéed kale (see kale butternut toast recipe)
2 cups labneh, full fat
1 tsp black lemon powder
1 tsp saffron water
2 tbsp crushed walnuts
1 tsp mint, dried
For shakshuka sauce:
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 bell peppers (green and red), seeded, cubed
1 tsp ground cumin
Salt and pepper to taste
1 tsp tomato paste
4 large tomatoes, chopped (about 4 cups)
½ tsp paprika
¼ tsp cayenne pepper, or any spicy chilli powder
½ cup cilantro, coarsely chopped
For the kale zhoug:
1 clove garlic, minced finely
1 jalapeno
3 cups cilantro leaves, picked
1 cup kale, destemmed, coarsely chopped
2 tsp cumin powder
2 tsp cardamom powder
½ tsp chilli flakes
2 tbsp lemon juice
Water as needed
¾ cup extra virgin olive oil
Method
For the borani, mix all ingredients in a bowl and season with salt and pepper. Store in the fridge.
For the shakshuka, heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, bell peppers, cumin, salt and pepper. Cook, stirring often, until onion is soft, about 8 minutes. Add tomato paste; stir and cook for another 2 minutes. Add chopped tomatoes, paprika, cayenne, and cilantro to pot; cover, and simmer on low for 30 minutes. Keep warm.
For the kale zhoug, combine all ingredients except for olive oil in food processor. Once pureed, whisk olive oil in by hand and store in fridge.
For the pizza dough, brush dough with olive oil and minced garlic and bake at 200°C for 15 minutes.
For the eggs, combine the oil and chilli flakes in a skillet and heat on high. Once hot, break the eggs in and allow to fry up with crispy edges. Spoon the chilli oil on top to cook whites all the way through.
Top pizza dough with kale borani, shakshuka sauce and chili fried eggs.
Drizzle kale zhoug over the top and finish with arugula leaves. Serve.
- Staff Reporter