Season Well loves Kale, It sees us through the winter months and is fresh, green, healthy and delicious. It’s not bitter if you make sure you eat the smaller, young leaves. Even the bigger ones are great for soup and making kale crisps.
I started Season Well by running cooking classes for Orb community arts. They have a beautiful, productive kitchen garden but 3 years ago people had no idea what to do with the produce being grown. I stepped in to show them how and the spark of Season Well was born.
Jon, the gardener at Orb, loves kale too and grew a few kinds: curly, Cavalo Nero (AKA black Kale) and Russian Kale. I had to come up with so many Kale recipes I joked I would have the makings of a 100 Ways with Kale Cookbook (that’s still in my mind to do sometime!)
Anyway, March is a great time to be cooking with this fabulous green which is still seeing us proud before the spring greens are in abundance
Have a go at this delicious curry recipe which went down well with everyone (even the Orb student who was heard to say once “not bloody kale again!”)
Kale & Chickpea Curry
Makes enough for 6 people
1-2 tbsp rapeseed oil
½ tsp mustard seeds
1 tsp cumin seeds
1 large onion, diced
4 garlic cloves, crushed
1 tin plum tomatoes
800g/2 tins of chickpeas, drained and rinsed
1/2 tsp salt, or to taste
1 heaped tsp coriander seeds, crushed
1-2 chilli, chopped (depending on strength of chilli wanted)
1 tsp turmeric
200g kale, chopped
1. Wash and chop the Kale into small pieces
2. Peel and chop the onion into small pieces
3. Crush the garlic and coriander seeds.
4. Chop the chillies
5. Heat the oil in a lidded pan over a medium heat and when it’s hot add the mustard seeds and then the cumin seeds.
6. Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions. Fry the onions for 15 minutes until they start to brown
7. Add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes.
8. Add the crushed coriander, chilli, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick sauce (about 10 minutes).
Turn the heat up to thicken the sauce a little if required.
9. Add the chickpeas and stir to coat them with the sauce. Add a splash of water and let them simmer for 5 minutes.
10. Add the chopped kale, a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Serve with naan or chapattis and some fresh plain yoghurt.
If you want to cook this with Becky then have a look at our Facebook page for her live Cook-along on Tues 2nd April
And if you enjoy it what not have a go at growing your own Kale. lots of instructions in this article from Grow Your Own magazine