Kale | Bunbury Farmers Market

Spinach and Kale Bake

Ingredients:
100 grm butter melted
2 cloves of garlic chopped finely
½ bunch Kale washed and chopped
½ bunch Spinach washed and chopped
2 cups Borello Ricotta drained
1 cup grated tasty cheese
½ cup grated parmesan
8 eggs beaten
1 cup milk or cream
Salt and Pepper to taste

Method:
Sauté spinach and kale in butter and garlic until it is cooked through. Beat the eggs, add the cream or milk. Add salt and pepper to taste. Layer sautéed spinach and kale in a baking tray. Top with grated cheese, ricotta and parmesan. Pour over egg mixture. Bake in a moderate oven to golden brown and the egg is set.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Fresh Kale Salad

Ingredients:
1 bunch of fresh kale thoroughly washed
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/4 cup shaved Parmesan cheese
½ cup red capsicum very finely sliced
Sea salt and black pepper, to taste

Dressing:
1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons rice bran oil (or olive oil)
1 teaspoon liquid honey (or more if you like sweeter)

Method:
To make salad dressing whisk lemon zest, juice, oil and mustard until vinaigrette is thick and creamy, add honey to taste. Put aside. Remove the mid stem off the washed kale leaves and slice the leafy kale into fine strands and place in a large bowl. Toss all other ingredients with the kale. Add the dressing and season with sea salt and black pepper.
Make this at least half an hour or more before serving as the lemon juice helps tenderise the kale leaves. Before serving garnish with a little more parmesan cheese.
Serving Suggestion: Particularly delicious with a pan fried or BBQ’d steak.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Kale & Ricotta Omelette

Ingredients:
8 Eggs
4tbs cold water
Salt & Pepper to taste
30gms butter
250g Borrello Italian Style Ricotta
2 tbls Wellyboot Extra Virgin Olive Oil
½ bunch Kale shredded finely
¼ cup Tasty shredded cheddar

Method:
Warm pan and sauté kale in olive oil until just cooked.
Crack eggs into bowl, add water and season with salt and pepper. Whisk lightly with a fork until well combined.
Melt butter in a non stick fry pan until foaming, pour in egg mixture tilting pan allowing to set, continue to turn allowing all egg to set and dry. Add cooked kale, shredded cheddar and ricotta cheese, fold over the outer edge to form a semi circle. Serve immediately.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: