Blistered kale ribs with kale-leaf and quinoa salad

AT A GLANCE

  • Serves 4 people

This is a vegetarian spin on ribs. Be sure to use young kale ribs; otherwise they'll be too tough.

  • 100 gm (½ cup) black quinoa
  • 2 tbsp olive oil
  • 3 garlic cloves, halved
  • 10 young kale ribs (about 1 bunch), trimmed and halved, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
  • 2 tbsp chicken stock or water
  • 1 golden shallot, finely chopped
  • 1 tbsp coarsely chopped mint
  • 40 gm (¼ cup) smoked 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
01   Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes). Drain well and keep warm.
02   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 chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes). Transfer to a platter.
03   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.

Topics:

SALAD, MINT, FETA, ALMONDS, LEMONS, KALE, WINTER, DRINK SUGGESTION, VEGETARIAN, CHEESE, MODERN AUSTRALIAN, GARLIC, MUSTARD

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

LEAFY RED CABERNET FRANC. , suggested by MAX ALLEN

FEATURED IN

Jul 2014

Jul 2014

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