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Kale – Green Vegetable Purée

By 6th July 2019 July 8th, 2019 Cook, Dining

This week we are talking Kale! Love it or hate it, its packed full of goodness and sometimes you just need a couple ideas of how to use it.

A few daily benefits of 100 gms of Kale
199% vitamin A
200% vitamin C
15% Calcium
8% Iron

Still not sure? This week I asked people on social what do they like to do with Kale? Some great ideas came back.

Wen said: ‘Blanch and blend with some spinach, banana, avocado and coconut yoghurt and freeze in ice block moulds’
Gemma:  ‘Finely sliced and sautéed with wild rice and tamari soya before adding am egg on top’

I find kale leaves to be quite tough, especially the older larger leaves. So I always sauté it. Simply heat a fry pan, drizzle a little avocado oil and sauté the kale quickly. It breaks down very quickly so take it off the heat, season with a touch of salt, pepper and squeeze of fresh lemon.

You can then add this kale through salads, hot slaws, mix with some quinoa and freshly grated green apples and serve with some fried halloumi.
This weeks recipe is wee bit different as we are making nutritious baby food.

Green Vegetable Purée

(makes 4 cups)
Prep time:10 mins
Cooking time: 20 mins

  • 2 cups water
  • 250g fresh spinach
  • ½ head broccoli
  • 4 large kale leaves
  • 400g tin white beans, drained and rinsed

Bring water to the boil in a large saucepan. Drop spinach and kale in and blanch for 30 seconds, then refresh in iced water to halt cooking. Cook broccoli in the same water until tender then remove. Put all the vegetables and the beans in a food processor and blitz. If required, add the cooking water until you reach the desired consistency. Freeze in ice cube trays for no-fuss portion control