A couple of days before Christmas we made a trip to the supermarket. We knew it was going to be a fairly horrible experience and we were not wrong. There’s something about Christmas, the big meal and the fact that pretty much everything shuts for a day that makes us go a little crazy. People were barging around the supermarket with heavily loaded trolleys. Politeness was left at the entrance to the car park. Every man for himself was the mentality. Under these circumstances we all seem to stress buy things we don’t really need, just in case, heaven forbid we should run out and not be able to buy that vital item. This year, I stress bought kale. I’m not even going to attempt to qualify that. So this week, while I’m enjoying a few days off work I’ve been making lots of kale creations. I was going to make this two separate posts but then I thought, how much kale can people really take? Not everyone is as obsessed as me. Better to do it in one hit.
I use hard goat cheese here, it’s my favourite and tends to be my go to cheese these days. The flavour is quite strong but you can substitute any hard cheese you like.
Twice Baked Potatoes with Kale and Goat Cheese inspired by River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall
2 large baking potatoes
Handful of kale, finely chopped and briefly sautéd to wilt.
Knob of butter
Goat cheese, grated
Salt and pepper to taste
Preheat oven Gas Mark 6, 200°C, 400°F. Wash and dry the potatoes. Bake in the oven for about an hour or until they are crisp and yield easily when tested with a fork. Once cooked allow to cool slightly for handling. Cut your potatoes in half and scoop the flesh in to a bowl. Add the butter, kale and cheese and mash together. Season with salt and pepper. Return the flesh mixture to the potato skins and top with more grated cheese. Place the potatoes on a baking tray and return to the oven for a further ten to fifteen minutes until the cheese is melted and turning golden and the potatoes are heated through.
Kale and Goat Cheese Frittata
Serves 2, using 9 inch skillet.
Handful of kale finely chopped
3-4 large eggs
Fresh Thyme or other herb such as basil or parsley
Goat cheese, grated (as much as you like).
Heat the oil in the skillet over a low heat and add the kale. Sauté until wilted, about two to three minutes. Meanwhile whisk the eggs with the herbs and season to your liking. Once the kale is wilted add the egg mixture and make sure it evenly coats the pan. Sprinkle some of the cheese across the top. Cook on a low heat until the egg has begun to set. This should take about ten minutes. When almost done sprinkle the rest of the cheese generously across the top of the frittata then finish the cooking off under the grill to brown the top. Serve with a green salad. *I think you could take this up a level by sautéing some finely chopped onion and garlic before adding the kale to the pan. The beauty of a frittata is you can throw in what you like and make it your own.