A superfood stir-fry that is as good as a main dish as it is as a side. I’m just using the last of the kale from the polytunnel so this is the perfect dish for me right now.
Print the recipe here.
• 1-2 cloves garllic
• 3 tbsp pine kernels
• 1 red chilli
• 250-350g curly kale
• 150g dried chick peas, soaked overnight then boiled for 30 minutes OR
• 400g can chick peas
• 15g butter
• 2 tbsp extra-virgin olive oil, plus a little extra
1. Cut the garlic into slivers and mix it with the pine kernels. Seed and finely chop the chilli. Trim the kale and wash it thoroughly, stripping out any very thick stalks. Add the kale to a pan of boiling water, return the water with the kale to the boil, then drain it in a colander (the aroma of the kale is fantastic). Drain and rinse the chick peas.
2. Heat a large frying pan or wok and add the butter and oil. Wait until the foam of the butter subsides then add the garlic and pine nuts and cook for 1-2 minutes until lightly golden. Scoop out of the pan with a slotted spoon and reserve, leaving the flavoured buttery oil for cooking. Add the kale and stir-fry until starting to soften, then stir in the chick peas and continue cooking until the kale is just tender and the chick peas are heated through. Season to taste.
3. Serve as a main course snack, garnished with the chilli and drizzled with a little more oil, or to accompany cold meats or grilled fish.
• Some people wouldn’t bother to blanch the kale for this recipe but I think you should to ensure that it is tender – it’s up to you.
• Use all olive oil if you wish but the butter just adds flavour. Orkney butter is fantastic.
• I often include this dish in demonstrations and it can be viewed with suspicion when it comes to the tasting at the end. It is, however, very often the favourite dish so give it a try!
• In these Lockdown, restricted shopping days of course you could use any other chopped nuts in place of pine nuts, or even pumpkin seeds.