Kale stem salad
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- Abigail Donnelly
- 6
- Easy
- wheat and gluten free
- 20 minutes
- 20 minutes
- Woolworths Spier Peachy Chenin Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
“If you love Tenderstem broccoli, you’ll love the kale leaves and stems available at Woolies.”- Abigail Donnelly
Ingredients
- 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.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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