greens – Bakerholics Anonymous

I am not usually a fan of this divisive brassica, but surprisingly love these crispy kale chips. They work well as a snack on their own (my favourite way to eat my greens!) but can also be added as a garnish to a main course or soup.

Ingredients (serves 4 as a snack)
350g kale, washed and dried
2 tablespoons olive oil
2 teaspoons white vinegar
1 teaspoon salt flakes
Generous grind of pepper

Method
Preheat the oven to 140°C.

Strip the kale leaves from the stalks of the kale and tear into pieces. Place into a bowl with the remaining ingredients and toss to coat.

Spread the kale leaves in a single layer on wire racks over baking trays. Bake for 15-20 minutes or until crunchy.

Remove from the oven and leave to cool and crisp up further before serving. Enjoy!

Recipe adapted from Alice Zaslavsky’s In Praise of Veg

This savoury tart is a delicious and easy way to eat your greens. I always associate it with spring picnics (which it is perfect for!) but it is also a great midweek meal or work/school lunch.

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Ingredients (Serves 4-6)
200g Greek feta, crumbled
1 leek
20g butter
160g baby spinach leaves
½ cup sour cream
½ cup thickened cream
3 eggs, lightly beaten
2 tablespoons shredded basil leaves
2 sheets frozen puff pastry, thawed

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Method
Preheat oven to 200ºC. Cut the leek in half and thinly slice the white and pale green part to achieve 1 cup full.

Melt the butter in a saucepan and lightly sauté the leek over a medium heat for 4 minutes. Transfer to a bowl and set aside.

Add spinach to the saucepan, cover and cook until wilted. Take off the heat and then press leaves into a strainer to remove excess moisture.

In a bowl, combine sour cream, cream and eggs. Add the feta, leek, spinach and basil. Stir will and season to taste.

Line a non-stick rectangular quiche pan (35cm x 13cm) with the two pieces of pastry, overlapping slightly, and gently push the pieces together in the middle to seal the pastry case. Trim excess pastry. Lightly prick the pastry base with a fork and place the quiche pan onto an oven tray.

Bake the pastry case for 5-10mins until it has started to colour and puff.

Pour in prepared filling and bake for 30-35mins until firm and golden in the centre.

Remove from baking tray and allow to cool slightly before serving. Enjoy!

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