Scrummy heart-warming comfort-food! Sometimes that’s all we need at the end of a long day to feel wonderfully contented and at peace again. That’s how I felt too after a cooler-than-usual, busy Spring day in the land of Oz today! This is a recipe I’ve made for my family for years. It’s simple and quick to make, delicious, and SO nutrient dense! My boys really enjoy this, and never seem to notice how much Kale is inside! Pictured is my plate. I like to double up on the greens, so I topped my serving up with a lots of sunflower or alfalfa sprouts, and enjoyed it altogether with a Garlic-Kefir Dressing (which I must share sometime!) You could acheive a similar effect drizzling the sprouts with my Hempy Goodness Dressing for extra flavour or for extra colour as well perhaps a spoon-full of The Beetroot Stuff. Of course Krispy Kale Bake is also perfectly wonderful on it’s own. I also served a Smokey Mushroom Borlotti bean dish along side this as well, for my hungry boys! They LOVED!!
KRISPY KALE BAKE
8 – 10 organically grown medium to large potatoes, washed, skins left on
Approx 1 litre boiling water
1 dessertspoon or more/less – to taste sea salt
1 – 2 Tablespoons onion powder
2 bunches of kale leaves, de-stemmed, chopped into bite-sized pieces
1/4 – 1/2 teaspoon cayenne pepper
2 tablespoons cold pressed organic olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
Bake Topping: Paprika, 2 tablespoons savoury yeast flakes, 1 tablespoon sesame seeds, for sprinkling, more olive oil for drizzling.
How to make:
Chop organic washed potatoes, skins to remain on, into smallish cubes and bring to the boil in an extra large saucepan with water and sea salt. Water level should be a couple of inches below the top of the potatoes, so they partially ‘steam’ whilst boiling. Turn down the heat and cover to cook. Don’t drain! The ‘water’ will contain valuable nutrients. Once soft, mash potatoes in the remaining water, until fluffy, I usually do this in the same saucepan they cook in, saves time and dishes! This is how I always make mashed potatoes as well! Now add in some cayenne pepper, lots of onion powder, mountains of chopped kale, vinegar, and olive oil. Mix well. Lightly grease a large baking dish with a splash of olive oil at the base. Scrape the Kale Bake mix into the dish and sprinkle with paprika, savoury yeast flakes, sesame seeds and another light drizzling of olive oil. Bake at 200’C for approx 30mins or until nice and golden brown on the top and edges. Scoop out onto plates, top with sprouts…YUMMMOOOO!
Serves 6 comfortably.