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Red kale is making a persuasive case for being the most useful thing in the vegetable drawer this November.
Currently at its seasonal best in the UK, its crinkled, purple-tinged leaves are sturdy enough for a hot pan, tender enough for a salad (with a little encouragement) and particularly good at standing up to bold flavours.
Unlike more delicate greens, it won’t collapse at the first sign of a sauce. And with its earthy, slightly sweet flavour, it’s far more versatile than its reputation as a health food might suggest.
The trick is to stop treating kale as something you ought to eat and start cooking it as something you actually want.
Tossed through creamy peanut and coconut noodles, it brings welcome bite to a speedy satay dinner; tucked into smoky, bean-filled quesadillas, it makes a satisfying midweek supper.
A classic Caesar gets a seasonal overhaul with chicken, crispy bacon and homemade croutons, while a pizza omelette – complete with melted cheddar and pepperoni – makes a compelling case for breakfast-for-dinner.
For something brighter, there’s sticky teriyaki salmon with mango salsa and sesame-fried kale, bringing sweetness, heat and plenty of colour to the plate.
These five recipes from Discover Great Veg are easy to pull together, take 30 minutes or less and make the most of a British vegetable at its peak. You might even find yourself buying kale on purpose.
Red kale caesar salad with chicken
Give a classic caesar salad a fresh twist with red kale, juicy chicken, crispy bacon, cherry tomatoes, kidney beans and crunchy homemade croutons, all finished with caesar dressing and parmesan. For a meat-free option, swap the chicken and bacon for pan-fried halloumi.
Serves: 4
Prep time: 10 minutes | Cook time: 15 minutes
Ingredients:
1 ciabatta roll
2 tbsp extra virgin olive oil
210g pack red kale, thick stalks removed
400g can red kidney beans, drained and rinsed
100g cherry tomatoes, halved
4 tbsp caesar dressing
2 chicken breast fillets (380g)
2 rashers smoked back bacon, sliced
25g Parmigiano Reggiano, shaved
Method:
1. Preheat the oven to 200C/gas mark 6.
2. Tear the ciabatta roll into small bite sized pieces and place on a baking tray, drizzle with 1 tbsp oil, season and toss well to coat. Bake for 6-7 minutes until golden and crispy.
3. Meanwhile, place the Red Kale in a large bowl with ½ tbsp oil and massage with your hands for 2-3 minutes. Stir in the kidney beans, tomatoes and Caesar dressing. Set aside.
4. Place the chicken between 2 sheets of baking parchment and bash with a rolling pin until a 1cm even thickness. Heat the remaining oil in a large frying pan and fry the chicken for 4-5 minutes until golden, turn over, add the bacon to the pan and cook for a further 4-5 minutes until cooked throughout. Slice the chicken.
5. Place the red kale into bowls or on a serving platter, top with Parmesan shavings, croutons and then top with the chicken and bacon.
Tip: Top with pan fried halloumi slices instead of the chicken and bacon for a meat free option.
Teriyaki salmon with mango salsa and stir-fried red kale
Sweet and savoury teriyaki salmon is paired with sesame stir-fried red kale and mango, chilli and coriander salsa for a vibrant mix of sweetness, gentle heat and fresh flavour.
Serves: 4
Prep time: 10 minutes | Cook time: 20 minutes
Ingredients:
4 salmon fillets (480g)
3 tbsp teriyaki sauce
2 tsp sesame seeds
1 ripe mango, flesh finely chopped (180g flesh)
1 red chilli, deseeded and finely chopped
½ x 25g pack coriander, leaves roughly chopped, stalks chopped
4 tsp toasted sesame oil
210g pack red kale
Method:
1. Preheat the oven to 200C/gas mark 6.
2. Place the salmon in a medium dish and add the teriyaki sauce, sprinkle over 1 tsp sesame seeds and bake for 15-20 minutes, basting with sauce halfway through.
3. Meanwhile, mix together the mango, chilli and coriander leaves with 1 tsp oil and set aside.
4. Place the red kale in a large bowl with the remaining sesame seeds and coriander stalks and massage in the remaining oil, season. Heat a large frying pan and add the red kale mix and stir fry for 4-5 minutes.
5. Place the red kale on plates and top with the salmon, drizzling over any juices. Top with the mango salsa.
Tip: Marinate the salmon for a couple of hours to increase the flavour. Try with trout fillets too instead of salmon.
Red kale pizza omelette
Part pizza, part omelette, this quick and flavour-packed dish combines red kale with mushrooms, red pepper, mature cheddar and pepperoni. Ready in just 20 minutes, it’s a hearty, satisfying option with plenty of cheesy, savoury appeal.
Serves: 4
Prep time: 10 minutes | Cook time: 10 minutes
Ingredients:
210g pack red kale, thick stalks removed
200g mushrooms
1 red pepper
6 medium eggs
50ml milk
1 tbsp oil
75g mature cheddar, grated
14 slices pizza pepperoni, approx 50g
To serve:
Fresh mixed salad
Method:
1. Preheat the grill.
2. Cook the red kale in a large pan of boiling water for 4-5 minutes, drain, run under cold water and squeeze out excess water. Chop 2/3 and reserve the rest.
3. Chop half the mushrooms and half the pepper and slice the other half of each. Beat the eggs and milk together and season.
4. Heat the oil in a large frying pan and fry the chopped mushrooms and pepper and fry for 3 minutes, add in the chopped red kale and continue to fry for 1 minute. Pour in the eggs and cook for 3-4 minutes until set on the base.
5. Top with remaining red kale, peppers, mushrooms and cheese. Lay the pepperoni on top and place under the grill for 4-5 minutes until golden.
6. Serve with a mixed salad.
Tip: Top with pre-grated cheddar and mozzarella as an option with some olives.
Satay red kale noodles
These creamy, nutty satay red kale noodles pair red kale with wholewheat noodles, crunchy carrot and red pepper in a smooth peanut, coconut and soy sauce, topped with roasted peanuts. Ready in just 20 minutes, it’s a great option for those busy midweek mealtimes.
Serves: 4
Prep time: 10 minutes | Cook time: 10 minutes
Ingredients:
250g pack wholewheat noodles
210g pack red kale, thick stalks removed
1 tbsp toasted sesame oil
1 carrot, cut into matchsticks
1 red pepper, thinly sliced
½ tsp chilli flakes
100g smooth peanut butter
2 tbsp light soy sauce
400ml can reduced fat coconut milk
To garnish:
Chopped roasted peanuts
Method:
1. Cook the noodles in a large pan of boiling water for 2 minutes, stirring to open up the nests. Add in the red kale and cook for 4 minutes, drain well.
2. Meanwhile, heat the oil in a large frying pan and fry the carrot, pepper and chilli flakes for 2-3 minutes. Stir in the peanut butter, soy and coconut milk, season, bring to the boil and cook for 1 minute, stirring until sauce is smooth.
3. Add in the noodles and red kale and mix well to coat.
4. Serve sprinkled with chopped peanuts.
Tip: Try rice noodles instead of wholewheat or add cooked tiger prawns for an option.
Spicy red kale and bean quesadillas
Spicy, crisp and full of flavour, these red kale and bean quesadillas combine red kale with black beans, cannellini beans, tomatoes and avocado, with smoked paprika and chilli adding a warming kick. Golden on the outside with a hearty filling, simply cut into wedges and serve with a fresh salad.
Serves: 4
Prep time: 10 minutes | Cook time: 15 minutes
Ingredients:
210g pack red kale, thick stalks removed
2 tbsp oil
400g can black beans, drained and rinsed
400g can cannellini beans, drained and rinsed
1 tsp smoked paprika
1 tsp chilli powder
400g can chopped tomatoes
4 wholemeal tortilla wraps (250g)
1 ripe avocado, thinly sliced (100g flesh)
To serve:
Fresh green salad
Method:
1. Cook the red kale in a large pan of boiling water for 4-5 minutes, drain, run under cold water and squeeze out excess water.
2. Meanwhile, heat 1 tbsp oil in a large frying pan and fry the beans and spices for 1 minute, crush lightly with a potato masher. Stir in the chopped tomatoes, season and cook for 3-4 minutes then stir in the red kale and heat through.
3. Brush 1 side of each of the wraps with the remaining oil. Place 2, oil side down, on a chopping board and fill with the red kale mixture, add the sliced avocado then top with the remaining wraps, oil side up.
4. Heat a large frying pan on a low heat and fry each quesadilla for 1-2 minutes on each side until golden. Cut into wedges and serve with salad.
Tip: Add grated cheddar to the filling for extra flavour. To turn the quesadillas over easily, hold an upturned plate over and flip the pan over, then slide the quesadilla back into the pan.
Recipes courtesy of Discover Great Veg. For more seasonal inspiration and recipe ideas, visit discovergreatveg.co.uk
