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Stir-fried kale and bonus bubble

Kale is delicious when stir-fried with a bit of garlic and anything else that you fancy. If you make enough there'll be some left over to make posh bubble and squeak the next day (bonus!). Both dishes are equally tasty when made with curly green kale or with cavolo nero (black kale).

Stir-fried kale

serves 4 as side dish

300g curly or black kale

Olive oil

2 cloves garlic crushed or finely chopped

Sea salt and freshly ground black pepper

Variations to ring the changes. Any of:

Green or red chilli finely chopped

Knob of ginger, finely grated

Sesame seeds dry toasted for 30 seconds-1 minute in a hot frying pan stirring continuously

Soy sauce or juice of a lemon

Method

Wash the kale well and remove the tough ribs. Shred the kale coarsely.

Heat the oil in a wide frying pan or wok, add the garlic and if using chilli and/or ginger and soften for a minute or two. Add the kale and stir-fry until just wilted. Season and serve as it is or toss in some sesame seeds and soy sauce or some lemon juice.

Posh bubble and squeak

Mix any left-over stir-fried kale (without soy sauce/sesame seeds) with mashed potato and season well, form into large cakes. Heat olive oil in a large frying pan and fry the potato cakes until well browned on both sides. Especially scrumptious served with an organic poached egg on top.


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