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Blistered kale ribs with kale-leaf and quinoa salad

This is a vegetarian spin on ribs. Be sure to use young kale ribs; otherwise they'll be too tough.

You'll need

100 gm (½ cup) black quinoa 2 tbsp olive oil 3 garlic cloves, halved 10 young kale ribs (about 1 bunch), trimmed and halved, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve 2 tbsp chicken stock or water 1 golden shallot, finely chopped 1 tbsp coarsely chopped mint 40 gm (¼ cup) smoked almonds, coarsely chopped   Feta and mustard dressing 80 gm Persian feta 2 tbsp extra-virgin olive oil ½ tsp Dijon mustard 1 garlic clove, crushed Juice of ½ lemon


  • 01
  • Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes). Drain well and keep warm.
  • 02
  • Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes). Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes). Transfer to a platter.
  • 03
  • For feta and mustard dressing, combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine. Serve quinoa salad and ribs topped with kale leaves and seasoned to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Leafy red cabernet franc.

Featured in

Jul 2014

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