(As Featured in Mar2014 Nourish Magazine)
Here I am harping on about kale again, but I have to say I have become quite fond of this leafy cabbage…
I admit, it’s a little rough around the edges, so it may look too scary to plonk into your shopping basket, but seeing how easy it is to cook with and how good it is for you, perhaps you should give it a go next time you go grocery shopping. I’m so glad I did.
Today’s rendition of kale comes as a side, or stir-through topping for my Polish egg dumplings. I called them that because, frankly I don’t think anyone would understand what I was on about if I translated their Polish name into English directly: laid dumplings (kluski kladzione). Blank stare? Thought so.
The name comes from the way in which spoonfuls of the dough are placed into a pot of boiling water, they are literally laid down off of the spoon. They don’t have much flavour on their own, although there is a fairly strong egg presence, hence my English name, that can be picked up by some. Otherwise, and generally, they are best served with meat stews, Bolognese sauce and a more runny version of creamy mushroom sauce.
In summer they are great with crumbled farm cheese or quark and strawberries or cherry compote. But it’s winter here, our long weekend has been marred by a torrential downpour so this hazelnutty kale version seemed a lot more appropriate and was a delicious vegetarian lunch option that still satisfied.