5 delicious recipe ideas for your leftover kale this week 🧑🍳 :
🥬 DUMPLINGS: Stir-fry finely sliced kale and diced mushrooms with garlic and ginger. Crumble in soft tofu, and season with soy sauce, sesame oil and a pinch of sugar. Let the mixture cool and spoon into the middle of dumpling wrappers. Fold the wrappers and set aside until you are ready to cook. Boil or pan fry the dumplings and serve with fresh spring onion, black Chinese vinegar and plenty of chilli oil.
🥬 SCROLL: Layer sheets of filo pastry and brush with a little melted butter. Along the length of the filo sheets, spread a mixture of roasted butternut squash, cooked kale and crumbled feta in a thick sausage-like shape. Roll up the sheets of filo length way until the veggie mixture is completely wrapped. Twist the pastry into a swirl and place into a cake tin. Brush with a little egg, sprinkle with sesame seeds and bake until golden brown.
🥬 ENCHILADAS: Stuff black beans, kale and butternut squash loaded with plenty of Mexican spices into tortillas before smothering in a delicious smoky tomato sauce. Top with plenty of cheese and pop in the oven on a high heat before serving with zingy corn, spring onion and lime salsa.
🥬 SHAKSHUKA: Replace the usual tomatoes with braised kale for your next brunch! In a skillet, cook chopped shallots with garlic, fresh chilli and paprika before adding the kale. Crack eggs into the dish, crumble over feta, and fresh herbs and bake in the oven until the whites are cooked. Serve with Greek yoghurt and tahini dressing and crusty bread for dipping.
🥬 NOODLES: Gorgeously crispy tofu, thick noodles with earthy kale, tossed with stir-fried garlic and ginger and a soy and honey dressing. Finished with toasted peanuts, sesame seeds and chilli for a bit of a kick!
🧑🍳 Tips & recipe ideas courtesy of our guest chef Storm @whatstormeats
#sustainableeating #kalerecipes #zerowaste