Side Servings
Kale stem salad
6
Easy
20 minutes
20 minutes“If you love Tenderstem broccoli, you’ll love the kale leaves and stems available at Woolies.”- Abigail Donnelly
Wine/Spirit Pairing
Woolworths Spier Peachy Chenin Blanc
Ingredients
Method
- 1 bunch kale
- 1 T olive oil
- 2 Woolworths fior di latte
- For the pesto:
- 1 bunch kale leaves, blanched and drained well
- ¼ cup olive oil
- 2 T lemon juice
- 70 g pumpkin seeds, toasted
- 100 g pecorino, grated
- 1 t fish sauce
Method
Ingredients
1. Cut the kale off the stems and toss the stems in the olive oil. Set aside the leaves for the pesto.
2. Heat a large pan or griddle pan. Cook the stems on both sides until charred.
3. To make the pesto, place all the ingredients into a blender and blend until slightly chunky. To serve, pile the stems onto a platter, tear over the fior di latte and dress with the pesto.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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