Browse All Recipes

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


  • 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


  • 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.


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