A warming and fragrant stew for winter from Kirsty Hale of Riverford Organic Farms.
A recipe from Claire Thomson.
This is adapted as a main dish for two from a recipe for “Sweet and Salty Tahini Crunch Greens” in Anna Jones’s brilliant cookbook ” A Modern Way to Eat” 2014. She suggests serving it as a side but i liked it on its own.Its a great way to incorporate kale into your diet but you can vary the vegetables according to the season. For people like me who are adopting an increasingly vegetarian diet her book is really inspiring. She lives locally to me too so i should not have too much difficulty sourcing any more unusual ingredients.
This gratin is a great way to include kale in your diet. Ive adapted it to increase the amount of kale and like to serve it with Baked Jacket Potatoes. Real comfort food.