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Blistered kale ribs with kale-leaf and quinoa salad

Australian Gourmet Traveller recipe for blistered kale ribs with kale-leaf and quinoa salad.

By Lisa Featherby
  • Serves 4
  • 30 mins preparation
  • 12 mins cooking
Blistered kale ribs with kale-leaf and quinoa salad
Blistered kale ribs with kale-leaf and quinoa salad

Ingredients

  • 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

Method

Main
  • 1
    Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes). Drain well and keep warm.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Leafy red cabernet franc. Drink suggestion by Max Allen