Lacinato kale is a good winter green. It can be harvested late into the winter, the same as green kale. Lacinato kale is a often used in Italy and also called Tuscan kale, black cale or palm tree kale. If you can’t find it, you can use green kale for this recipe.
Portions: As a main course the dish is 2 portions, but as a side it is 4 portions.
|Nutritional value 1 portion: 860 kcal|
15 g (7 E%)
82 g (84 E%)
20 g (9 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 200 g / 7 oz cleaned lacinato kale or 250 g / 9 oz whole
- 55 g / 2 oz / 100 ml pine kernels
- 2 tbsp oil
- 1 onion
- 3 cloves garlic
- 0.5 tsp sambal olek or other chili
- 1 pinch salt
- 1 pinch pepper
- 200 ml / 7 oz full fat cream
- 50 g / 2 oz parmesan cheese
- Clean the kale. Pull off the stems and tear the leaves in pieces.
- Heat up a frying pan and dry roast the pine kernels, without oil. Put them in a bowl to the side.
- Peel and chop the onion and garlic and fry soft for a minute in the oil. Add the kale and sambal olek, salt and pepper. Fry the kale soft for about 5 minutes.
- Add the cream and boil together for about 10 minutes.
- Grate the parmesan cheese. Mix in half the pine kernels and sprinkle the other half on top. Sprinkle over the parmesan cheese and serve.
- Whilst you eat, take a moment to be mindful. Notice the food. What do you think happens in your body when you eat it? How will you feel after eating it? How will it nurture your body? Eat slowly and mindfully.