This is flippin’ lovely this is.

The salty feta meets the slight bitterness of the kale perfectly in this delicious paté, a dish worthy of such top grade kale, gifted to us by a friend and their bountiful allotment.

Couldn’t be simpler, and perfect for late summer evenings.

12 mins | serves 2 | super ease

Ingredients 

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4-6 stalks kale, size depending 
100g feta
100g cream cheese
½ tsp capers

1 tbsp olive oil
handful dill fronds, roughly chop most, leave some intact for garnish 

sea salt and black pepper 

Method

Steam the kale stalks for 5-8 mins until the leaves are soft, run under some cold water for a mo to cool it a little. Don some marigolds and tear the leaves from the stalks, discarding the stalks, then squeeze the excess liquid out of the leaves.

Bung ’em in a whizzer with the rest of the ingredients and whizz until you have a smooth pate.

Have with toast or oatcakes or some such.

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From Dale Pinnock’s book The Medicinal Chef – this link takes you to the Guardian’s Our 10 best kale recipes.

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