Name: Blistered kale ribs with kale-leaf and quinoa salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
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

Blistered kale ribs with kale-leaf and quinoa salad

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

Serves 4

Prep

30M

Cook

12M

Total

42M

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.