In the autumn and winter in Polish kitchen rooty vegetables rule. Common potatoes, classic carrot and parsley. Beets, turnips, parsnips and quiet and shy topinambour. In the cold day those roots are the most delicious and nutritive, along with dried fruits and mushrooms, nuts and all kinds of grains.
But sometimes the winter food is not enough, we want to eat something leafy and green, and it’s not the cabbage I’m talking about. Something to put in the refreshing salad or energetic smoothie. Kale is the perfect green for winter, tasty, healthy and full of iron.
Kale is perfect for green smoothies, healthy and delish chips. You can make goulash, salad and even a autumn pesto. Taste is just perfect for cold months, it’s deeper and stronger in taste than classical one. Perfect for sandwiches, savory pancakes or just simply with pasta. Sooo, delicious.
4 cups kale*
a handful of dried mushrooms (15g)
2 tsp chopped rosemary**
2 tsp thyme**
1-2 garlic cloves
1/2 small onion
3 tbsp olive oil
* about 4-5 large kale stems or 8-10 small ones
** you can use dried one
1. Soak the mushroom in boiling water and set aside for a while. Chop onion and slice garlic.
2. Wash the kale, but don’t drain. It should be 4 cups packed with kale.
3. Heat the olive oil and add onion, garlic, rosemary and thyme. Cook for a while.
4. Add kale and mushrooms and pour 1/2 to 2/3 cup water, the one form soaking mushrooms is the best. Braise under cover for about 6 minutes.
5. Blend all until smooth.
protein: 14 g; fat: 41 g; carbohydrates: 46 g, dietary fibre: 6,2 g;
iron: 5,8 mg; calcium: 392 mg; zinc: 2,5 mg