- Food & Drink
Around about this time last year I received an email asking if I’d be interested in contributing to a cookbook devoted to the majesty of kale. Of course I would. I love kale. I like it sweated in butter with garlic and chilli. I eat it baked to a frazzled crisp and coated in salt. I stir it into stews. I shred it into mash. I stir-fry it. I braise it. I even eat it in salads. Kale is wonderful stuff.
And now that book is ready for you to buy. We Love Kale was published on the 4th February and features 100+ recipes for god’s own brassica, 10 of which are mine. One of them, the recipe for pork and kale potsticker dumplings (page 62, a variation on the main recipe), is one of the best recipes I’ve ever written and you will not regret making it. The Taiwanese pork belly buns with pickled kale are also tremendous, as they should be after the number of goes it took to get the recipe right.
To whet your appetite I’ve put my recipe for kale kimchi below (you may notice a theme. The publisher asked me to focus on East Asian recipes and meat, so my contribution to the book mainly involves pairing kale and pork in various spicy, sweet and sour ways).
There’s also a companion book, We Love Quinoa (yes we do!). I ran with more of a Middle Eastern vibe in that book. The sweet potato and quinoa kibbeh and quinoa kisir with feta & walnuts are especially nice.
You can read more about the books on my co-author’s websites. Carolyn Cope’s blog Umami Girl features an introduction to We Love Kale. Over at The Kale Project Kristen Beddard is running a We Love Kale giveaway, which closes on the 12th February. While at Lavender and Lovage, Karen S Burns-Booth is running a We Love Quinoa giveaway, which ends on the 8th March. Look out for more news at Jackie Sobon’s blog Vegan Yack Attack.
You can order We Love Kale from Quartro Knows, Amazon or a real bricks-and-mortar bookshop. We Love Quinoa is on sale in the same places – Quatro Knows, Amazon and the real world. What are you waiting for? Buy now! Buy now!
Makes 1 ltr jar
90g fine sea salt
2 spring onions
35g gochugaru (Korean red pepper powder)
4 tbsp fish sauce
2 tbsp minced fresh ginger
3 garlic cloves, minced
1 tbsp rice flour
1 tsp Korean salted shrimp
1 tsp caster sugar
1 Rinse the kale and slice it into pieces round 5cm across, throwing away any thick cores. Put the shredded leaves in bowl, then sprinkle with the salt and massage it into the kale. Pour enough cold water over the kale to cover it. Cover the bowl with cling film and let it sit for 24 hours at room temperature. Drain the kale and rinse it. Gently squeeze it so any excess water runs out. Return to the bowl.
2 Peel and slice the daikon into fine matchsticks. Trim and finely shred the spring onions. Add the daikon and spring onions to the kale with the gochugaru, fish sauce, ginger, garlic, rice flour, Korean salted shrimp and sugar. Stir everything together until it’s well mixed. Spoon the kimchi into sterilised jar, seal and store in the fridge. After 24 hours, open it carefully to let out any gases. Put the lid back on and leave it for a week to ferment. It’s best eaten within 1 month.
Recipe taken from We Love Kale: Over 100 Delicious & Healthy Hand-Picked Recipes by Kristen Beddard, Karen S. Burns-Booth, Carolyn Cope, Jassy Davis, and Kristina Sloggett (Apple Press, £14.99)