You could also use spring greens or savoy cabbage, instead of kale for this recipe.
Serves 4
Ingredients 450 g potatoes 1 clove garlic 1/2 small onion 225 g curly Kale 4 tablespoons olive oil
Instructions 1. Peel and slice the potatoes. Place them into a pan with the garlic, onion, and some salt and pepper to season. Cover generously with water and simmer until the potatoes become tender. 2. Mash it until very smooth. You may need to add water to give it a soupy consistency. 3. Return to the pan and add lots of pepper. 4. Prepare the kale by chopping off the stalks and finely shredding the leaves. 5. Bring the soup back to the boil and then add the kale and simmer for around 5 minutes. 6. Pour into 4 bowls, adding a tablespoon of the olive oil to each bowl to serve.
Kale sautéed with Garlic
Ingredients - simply add depending on number of servings Kale and Garlic
Instructions 1. Heat a little butter in a frying pan over medium heat, and add a couple cloves of chopped garlic and a little minced onion. 2. Sauté for 1 minute, then add chopped kale to the pan. 3. Sauté for 2 minutes, stirring constantly, until the kale is wilted. 4. Add a few tablespoons of vegetable or chicken stock, and simmer until the kale is cooked to desired tenderness. 5. Sprinkle with lemon juice, season to taste with salt and pepper, and serve alongside your favourite main dish.
Kohlrabi is part of the cabbage family, though looks more like a turnip - sometimes called ‘turnip rooted cabbage’ - weight for weight, they have more vitamin C than oranges!
They can be thinly sliced and eaten raw in salads - or boiled and eaten like turnips or swede...we suggest the latter as a simple way of introducing kohlrabi into your cooking repertoire.
A useful soup for those with a kitchen garden(it's a good use for bolted lettuces). Can be made in bulk and frozen up to the stage of adding the cream and egg. Also good made with a mixture of bolted lettuces and pea pods, when they're still young and tender.
ingredients 2 tbsp butter 1 large onion, chopped 1 large clove garlic, chopped 250g / 8oz lettuce leaves/ stalk, chopped 1 tbsp plain or rice flour 1 litre light chicken stock or water 150 ml double or whipping cream or creme fraiche 1 large or 2 small egg yolks Chopped chervil (parsley if none)
instructions Melt the butter and cook the onion and garlic slowly for five minutes, then stir in the lettuce. Mix everything round for a minute or two, then sprinkle on the flour. Stir again and cook for a minute, then gradually add the stock or water. Simmer for 5 minutes (or longer if stalks are still tough). Purée the soup in a blender or put twice through the mouli-légumes; pour it through a strainer into the rinsed-out pan. If the soup is too thick, dilute it with water. Correct the seasoning. Bring the soup to boiling point. Whisk the cream and egg yolk/s together in a warm soup tureen, pour on a ladle of boiling soup and whisk again, then add the rest of the soup. Stir in the herbs. Serve with croutons of baked bread, or bread fried in butter.
we are an organic food and grocery shop, based in Ammanford, Carmarthenshire, South Wales - which being just 10 minutes from the end of the M4 and central to the Amman and Towy valleys is easily accessable.
we deliver organic food and groceries in the South Wales area (SA post code area - Swansea, Llanelli, Neath, Ammanford, Llandeilo, Pontardawe, Ystradgynlais) throughout the week - anything from an organic veg box to a whole range of organic food and other organic produce that can be selected from the list opposite.
