Seasonal Recipes

Blistered Kale Ribs with Kale-leaf and Quinoa

½ cup black quinoa
2 tbsp olive oil
3 garlic cloves, halved
1 bunch trimmed and halved, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
2 tbsp water
1/4 brown onion or the white ends of half a bunch of shallots finely chopped
1 tbsp coarsely chopped mint
¼ cup smoked or roasted almonds, coarsely chopped

Feta and mustard dressing
80 gm Persian feta
2 tbsp extra-virgin olive oil
½ tsp Dijon mustard
1 garlic clove, crushed
Juice of ½ lemon
Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes). Drain well and keep warm.

Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes). Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add water and cook until ribs are tender and water is evaporated (4-6 minutes). Transfer to a platter or large plate.

For feta and mustard dressing, combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine. Serve quinoa salad and ribs topped with kale leaves and seasoned to taste.
Thank you for the inspiration Gourmet Traveller