Kale ribs with blueberry, feta & hazelnut salsa

Kale ribs with blueberry, feta & hazelnut salsa

By
From
The Yoga Kitchen
Makes
4
Photographer
Lisa Cohen

This dish is so easy to prepare and such a flavour hit. Never one to throw away food, I was always intrigued by what I could do with the stalks of kale when I made kale crisps (chips).

Ingredients

Quantity Ingredient

For the dressing

Quantity Ingredient
3 tablespoons hemp oil
1 lime, juiced
2 tablespoons pure maple syrup or coconut nectar
freshly cracked black pepper

For the blueberry salsa

Quantity Ingredient
200g blueberries
200g hazelnuts, toasted and roughly chopped
100g crumbled feta
large bunch mint, leaves picked, finely chopped
large bunch coriander, finely chopped

For the kale ribs

Quantity Ingredient
25 whole kale leaves or either cavolo nero or asparagus spears
2 tablespoons coconut oil
pinch himalayan sea salt
freshly cracked black pepper
4 tablespoons black olive paste

Method

  1. To make the dressing, whisk all the ingredients together in a small bowl and set aside.
  2. In a separate bowl, toss the blueberries with the chopped toasted hazelnuts, crumbled feta, mint and coriander. Pour half the dressing over and set aside.
  3. Cut or tear all the green leaves off the kale stalks. Place the stalks (ribs) in a hot frying pan with the coconut oil, a sprinkling of Himalayan salt and some freshly cracked black pepper. Toss over a high heat until browned and blistered. Remove from the heat.
  4. To assemble, place a tablespoon of black olive paste in the centre of the plate, then place approximately 5–7 ribs in the centre of each serving plate. Spoon the blueberry mixture over the kale ribs, then drizzle the remaining dressing over and serve immediately.
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