This is a vegetarian spin on ribs. Be sure to use young kale ribs; otherwise they'll be too tough.
100 gm(½ cup) black quinoa2 tbspolive oil3garlic cloves, halved10young kale ribs (about 1 bunch), trimmed and halved, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve2 tbspchicken stock or water1golden shallot, finely chopped1 tbspcoarsely chopped mint40 gm(¼ cup) smoked almonds, coarsely choppedFeta and mustard dressing80 gmPersian feta2 tbspextra-virgin olive oil½ tspDijon mustard1garlic clove, crushedJuiceof ½ lemon
Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes). Drain well and keep warm.
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.
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.