I love kale. It ones of the vegetables I look forward coming into season when the autumn approaches. It is a big bold leafy veg, that not only is incredibly good for you, full of vitamins, but it can also take on strong flavors like in this recipe. I served this as a side to a roast chicken and braised beef, so if you want to keep this a veggie just omit the beef salami.
- 200g kale
- 200g bloom beef salami, finely diced
- 1 white onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 1 chili, peeled and finely diced (and deseeded if you don’t want it to spicy)
- 1 tbsp olive oil
- 1 – 2 tbsp sesame oil
- Sea salt and black pepper
- 2 tbsp toasted sesame seeds
- Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.
- Place a pan of water over a high heat and bring to the boil and blanch for 4-5 minutes until it is softened.
- Don’t cook it for any longer as you are just softening it. You can also do this in advance if you preparing for a dinner party or it needs to be.
- Drain and rinse under cold water to stop the cooking process.
- When you are ready to serve the kale, place over a medium heat the vegetable oil in the pan. Add the beef salami and brown off until it gets crispy.
- Next add the onion, garlic and chili until the veg are softened. Lastly add the kale and stir fry until slightly crispy and warmed through.
- Lastly season generously with salt and pepper and sesame seeds and mix well.
- Taste and if need be, add some more sesame oil. Serve immediately.
For those that don’t know about Blooms Beef salami this is the product. http://www.ocado.com/webshop/getSearchProducts.do?clearTabs=yes&isFreshSearch=true&entry=beef+salami+blooms