We have again reached the time of year when kale is in season. The green vegetable which is filled with good fiber for the stomach and a whole lot of vitamins and antioxidants, which are good for us. So is there anything bad at all to say like it? For someone maybe… Because how is it right now to make kale tasteful and exciting? Many people may have difficulty knowing how to use kale and how to make it taste good?
Below you can find inspiration for how kale can be included in a rich salad. The salad is nicely filling and makes many of your taste buds really happy, as you both for some bitterness from kale, sweetness from butter squash as well as the salty from the crunchy almonds and the creamy feta. Mmmhhh, there is only one thing to say.
INGREDIENTS:
200 grams Whole Grain Cous Cous
200 ml Boiling Water
1½ -2 tbsp olive oil
½ butter squash
2 tablespoons oil
salt and pepper
5 stalks kale
oil for frying
1 clove of garlic
100 grams of Green peas
Top with feta and soy roasted almonds
Soy roasted almonds
50 g almonds
1½ – 2 tbsp soy
1 Nos Lime Wedges
5 grams of Grana Padana
PREP:
- Turn the oven on 200 degrees hot air
- Remove seeds from the pumpkin and cut the pumpkin into cubes (approx. 2 x 2 cm). Place the grass maple on a baking sheet lined with parchment paper.
- Flip the pumpkin with oil and season with salt and pepper. Bake for 25 min.
- Put couscous in a bowl and sprinkle with salt and pepper. Drizzle with 2 dl boiling water and cover with a plate or lid. Let it stand for 10 min.
MAKE THE SOY-ROASTED ALMONDS:
- Place the almonds in a pan and turn up to full strength. Shake almonds while they get color.
- When golden, remove the pan from the heat and add the soy sauce. Stir well until all the soy has penetrated into the almonds, then pour them onto a piece of baking paper.
- Cut the leaves of kale into strips (the tough stem should not be used).
- Fry hard kale in a little oil on a pan for 1-2 min. Add 1 crushed garlic and fry another 1 min.
