… And the challenge continues. I’m determinedly eating my way through the packet of fresh organic kale that cost me 2 quid from Earthy (http://www.earthy.uk.com/).
Now, this recipe – a stroke of genius from Hugh Fearnley-Whittingstall – shows the astonishing versatility of kale. When it is oven-roasted, kale morphs into something altogether different: It darkens and crisps up, lending it a texture and flavour similar to seaweed. A strange, novel and decidedly tasty way to enjoy kale. I’m a Hug(h)e fan…
Of course you can make the pizza dough from scratch, which is always recommendable. But because I’m unashamedly lazy, I minimize the effort by grabbing a ready-made pizza base at the store.
1 pizza base (at M&S you get 2 ready-made pizza bases for £1.29)
50 g kale
1 small red onion
1 clove of garlic
30 g mature cheddar cheese
salt and pepper
1. Preheat the oven to 200 degrees celsius.
2. Halve the onion and cut into thin slices. Chop the garlic finely. Rinse the kale thoroughly and remove the stems. Using your hands, shred into small pieces. Grate the cheese coarsely.
3. In a pan, sweat the onions slowly over a medium heat until they start to brown. Add the garlic and fry for another couple of minutes. Then add the kale and steam until it is tender, about 5 minutes. Add salt and pepper and take the pan off the heat.
4. Drizzle a tablespoon of olive oil on your pizza base, add the kale-onion topping and scatter the grated cheese on top. Pop into the oven and bake for 7-10 minutes, depending on how darkened and crisp you want your kale.
Adapted from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall