Adored by the likes of Beyonce and Victoria Beckham, Kale is a foodie fave du jour. Rumour has it even McDonalds is ‘lovin’ it’ and plans to add kale to its menu in the not too distant future (McKale perhaps..?).
One of the healthiest vegetables around, it provides a day’s recommended daily intake of vitamin C, twice the recommended allowance of vitamin A, and 1000% more vitamin K than spinach! Kale is packed full of minerals, healthy fatty acids and it’s only around 35 calories per serving! Impressive huh?!
It is also extremely versatile and can be enjoyed in soups, juices, stir frys and stews, whilst baked kale chips are one of mine and the boy’s favourite snacks (I promise I’ll post my recipe on here soon).
Food fads come and go but with such impressive health benefits, I predict the kale craze is here to stay. And if its good enough for Queen Bey and Lady Beckham, it’s good enough for me.
I wanted to share my recipe for curly kale with salmon and chilli my husband loves. I’m vegan so would eat the veggies!
- 2 tbsp coconut oil
- 1/2 red onion, diced
- 1-2 medium red chillies, deseeded and thinly chopped
- 2 cloves of crushed garlic
- 175-200g/6-8oz pieces of thick salmon fillet.
- sea salt and pepper
- 350g of curly kale
- 2 tbsp of soy sauce
- 1 lemon
- drizzle virgin olive oil to serve
Heat the coconut oil in a large pan or wok on a medium heat until simmering. Sauté the red onion, garlic and chillies on a medium heat for 1-2 minute until garlic is golden and onions are soft. Add your kale at this point too.
Rub the salmon with the coconut oil, salt and pepper. Add to the pan. Pan-roast for around 6 – 8 minutes depending on how cooked through you like your salmon.
Add the kale to the pan. You can blanche beforehand but I don’t. I add a little water or vegetable stock to help it cook quicker.
Remove from heat and serve As with all fish, I like to drizzle with a little olive oil and serve with a squeeze of fresh lemon too.
Have you cooked with kale yet?