I found the idea of roasted kale somewhere on the internet, with a beautiful picture. I immediately wanted to try it. The red kale colors beautifully with the first touch of fall, and tastes awesome with the strong blue cheese. As a contrast to the cheese I chose caramelized fennel, based on a recipe from the genius book Plenty from Yotam Ottolenghi. It contains 120 amazing recipes – which all have one vegetable central to the recipe.
This is what you need – serves 4
- 1 red kale, sliced over the length in 1,5 cm thick slices
- 300 g blue cheese (I used roquefort)
- 4 tbsp coconut oil
- 2 cups quinoa
- 4 cups bouillon
- 300 g cherry tomates, halved
- 2 fennels, cut in 1,5 cm thick slices of the length
- 2 tbsp agave syrup
- 1 clove garlic, chopped
- 1/2 red pepper, chopped
- 1 tbsp dille
- zest of 1 lemon
- salt & pepper
Begin with cooking the quinoa. Add the quinoa and bouillon to a pan and bring to a boil for about 15 minutes, until all the bouillon is absorbed. Turn of the heat.
Prepare the kale by sprinkling it with a bit of the coconut oil. Heat up the grill and roast for about 15 minutes until the outside becomes crispy. Then add the blue cheese on top and wait until it is melted.
Meanwhile, heat up the rest of the coconut oil in a big frying pan and add the fennel slices. Turn them when they start to color brown, then take them out of the pan. Add the garlic, agave syrup, red pepper, lemon zest and salt to the pan and heat up for 30 seconds. Then add the fennel slices again and caramelize them for 2 more minutes.
Add the quinoa to a serving bowl with the cherry tomatoes and the fennel. Add some dill to finish the dish. Serve the kale on another plate.