Kale stem salad

Kale stem salad

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  • 6
  • Easy
  • wheat and gluten free
  • 20 minutes
  • 20 minutes
  • Woolworths Spier Peachy Chenin Blanc

“If you love Tenderstem broccoli, you’ll love the kale leaves and stems available at Woolies.”- Abigail Donnelly


  • 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

Cooking Instructions

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.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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