Kale growing up was like my evil enemy. Greens were not what I liked at all as a kid…
This recipe has been a favourite of mine for quite some time. I grew up eating curly kale mixed in with potatoes, in the Netherlands we call this dish ‘boerenkool’ or ‘farmers cabbage’. We usually cooked the kale separate from the potatoes and mashed together when both cooked.
With this recipe I don’t cook the kale, I let it sit, soften and marinade. The radio potato to kale is also the other way around. Where normally in the Dutch dish the potatoes are the main ingredient, this time the kale shines.
I’ve mixed in a little hemp seed oil for flavour and texture but you could easily substitute this with a little water. You can also add your desired heat to the dish. No need to make it spicy if you would just prefer a sweet salad. Add whatever veggies you have leftover. One day I added tomatoes, red bell pepper and spring onion. Other times I might add cucumber or olives… One thing I always add is creole seasoning, you can either buy it in the supermarket or mix your own with this recipe here.
This was a very successful side dish for our festive season 2019!
Let me know what you think by using the hashtag #notetoiris and you can find me everywhere @notetoiris
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Happy January and therefor happy Veganuary! If you are starting your vegan journey, detoxing with more veg in your meals, or just plant curious, this @weareveganuary I’m going to post a new plant based recipe each day! ✨🌱 Hopefully this will inspire you to incorporate more plants 🌶🥦🥒🍋🍆 . Today I’m going to share my favourite recipe for eating curly kale raw. Yes it’s bitter on its own and the texture is pretty tough. That’s why mixing it with cooked sweet potato, and leaving it to soak up some of the moister and flavours, it softens, carrying the sweetness and spices very well. It holds a good texture, unlike other salad leaves 🍃 You can also make this in advance or make a big batch and have leftovers the next day 🍠🥬 Link in bio ✨ We are back in London now and this dish brings some much needed colour and heat into our lives 🔥 #veganeveryday #veganuary #veganuary2020 #plantbased #veganshare #crueltyfree #tryvegan #eatplants #veganlife #freerecipe #recipe #feedfeed #easyvegan #cleaneating #kalesalad #vegan
Spicy Sweet Potato Curly Kale SaladPrint This
- 6 cups kale, stems removed and torn into bite-sized pieces
- 2 medium sized sweet potatoes
- tomato if desired
- half a red bell pepper cut in little pieces
- kalamata olives
- spring onion
- 1 teaspoon lime juice
- 1 tablespoon oil, such as hemp
- 2 tablespoons creole seasoning
- pinch salt
- pinch pepper
- More cayenne pepper or creole seasoning to desired heat
Boil a pan of water for your potatoes
Peel and cut the sweet potato in same sized chunks, drop them in the pan once to a boiling point
Cut the curly kale in strips, removing the centre as these pieces are a little too tough (you could add these in a smoothie or juice them)
Once potatoes are cooked, drain and mash with a fork or potato masher, add a little oil or water is necessary to generate a softer texture, add this to the kale and then add the seasoning
Leave to stand for at least 30 minutes or until soft as you like, this can also be eaten the next day