Wilted Kale, Gorgonzola, Pine Nut & Currant Salad

Given that we are getting into the full swing of Autumn (in Melbourne) let’s talk a little about Kale.

Your local supermarket will generally stock three types of kale, green curly kale, red curly kale and the flatter-leaved Tuscan kale.But if you’re feeling a little more adventurous, then you can head down to your local nursery and check out some of the other varieties available. We have discovered a few varieties which we hope will add some ornamental colour to our garden, as well as our plate’s. You can also order heirloom seed varieties from the  Diggers Club.

Now is the  time to commence planting this cancer fighting antioxidant enriched Winter green in your garden planter boxes.When it comes to growing, Kale is a very easy green leaf to manage and grows well other winter vegetables to include broccoli, onions, rhubarb and beetroot.

What is Kale and why is it good for you?

Kale (a member of the cabbage family) is classified as a cruciferous vegetable, similar to broccoli, cauliflower and Brussels sprouts. Only recently has this leafy green vegetable been called classified as a “Superfood” for its great source of flavonoids and phytonutrients.  In a nut shell, Kale contains lots of healthy antioxidants and cancer preventing nutrients which we should try to consume at least four to five times a week, as suggested by the world’s healthiest foods.

For this Kale salad recipe, we recommend the use of a green curly kale or tender leaves from Tuscan Kale.

What you will need:

200 grams frilly green or red Kale

50 gr pine nuts, toasted

100 gr Soft Gorgonzola blue cheese (gorgonzola dolce) or goats cheese

50 gr currants

Dressing

1/4 tsp Dijon mustard

A dash good quality balsamic

2 tbs Extra Virgin Olive oil

Salt & Pepper to season

How to prepare:

Chop the kale into 5 cm pieces and steam for 10 minutes.

Roughly chop the Gorgonzola / or goats cheese.

Transfer the cooked Kale into a bowl. Add the toasted pine nuts, currants and roughly chopped cheese.

For the dressing, whisk the mustard with olive oil, balsamic, salt and pepper.

Pour over the top of the salad and toss to coat.

Serve.

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