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.


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