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
4-6 stalks kale, size depending
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
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.
From Dale Pinnock’s book The Medicinal Chef – this link takes you to the Guardian’s Our 10 best kale recipes.