Don’t you just love winter greens? So green and vibrant – maybe their colour reminds us of the spring that is on its way, whilst doing us so much good packed full of iron and vitamins.
Kale is a current favourite, although it can sometimes be a little tough. Not a problem if you like your vegetables really crisp, but easily dealt with by blanching for a few minutes first.
Ingredients to serve 2
- About a dozen leaves of kale, washed, tough stalks removed and then finely chopped
- 2 cloves of crushed garlic
- 4 rashers of finely chopped smoked streaky bacon (or use mushrooms for a vegetarian dish)
- Salt and pepper
- Olive oil for frying
Blanch the chopped leaves for about 3 minutes if they are large and drain. Heat a little oil in a wok or large frying pan and fry the bacon until crispy then add the kale and garlic. Stir fry for a couple of minutes, season and enjoy as a side dish or mixed with pasta (add a little raw olive oil and a few drops of the pasta cooking water).
Bounce around the kitchen as you will be packed full of vitality!