I’m going to be completely honest about something. I don’t really like vegetables. I eat them, of course, but it’s rare that I genuinely enjoy them. I find that they’re tastiest when they’re cooked in a special way (normally making them more unhealthy!), usually using various herbs or oil. I just find plain, steamed veg, incredibly dull. Tim can happily get through a bowl of plain vegetables as a snack, and I wish I could do the same.
But strangely enough, one of the types of veg that I actually do really like, is anything cabbage related – standard cabbage, red cabbage, brussels sprouts (yes, I know, I’m the complete opposite to most people!) and kale. I love kale!
I normally just cook kale plain in a pan with a little bit of water and salt and pepper, but one evening this week, I decided to add a few more things to it, and it was delicious!
1 standard bag of chopped kale
2 garlic cloves, crushed
2 red chillies, chopped
A sprinkle of pine nuts
2 large sweet potatoes
Salt and pepper to taste
I simply heated some olive oil in a frying pan and added the chilli, garlic and pine nuts (try not to let the nuts burn, they just need to be nicely browned).
At the same time, in a separate pan, I boiled the sweet potatoes, which I had cut up into bite sized cubes.
Next I added the chopped kale into the frying pan with the chilli and garlic – I had to do this in stages, as there was quite a bit of kale to cook, and it needs to shrink down as it’s cooking.
Once the kale felt soft and the potatoes were cooked, I added the latter to the frying pan and stirred everything together, adding more olive oil as necessary, and salt and pepper to taste.
I then cut the avocado in half, removed the pit, scooped small chunks out of it with a teaspoon, and added to the frying pan before mixing everything together again, and serving.
You could easily eat this by itself, but I was feeding a hungry man who had just come out of the gym (!) so I served it with chicken thighs (cooked in the oven). It was so easy to do, it’s the kind of thing you could quickly make in the evening, put it in the fridge overnight and then eat it for lunch the next day.