serves
6
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 bunch kale (Chinese broccoli is a good substitute), leaves only
- ¼ cup olive oil
- 1 garlic clove, cut in half
- ½ cup fresh breadcrumbs (preferably from Portuguese cornbread or a good sourdough)
- ½ cup pine nuts
- ¾ cup cooked black-eyed beans
- salt and pepper
Instructions
Wash the kale and pat dry. Place the leaves on top of each other and roll up into a tight cylinder. Use a sharp knife to shred the leaves very, very finely.
Heat the oil in a frying pan over medium heat. Throw in the garlic and fry briefly to flavour the oil, then remove with a slotted spoon. Add the breadcrumbs and fry until golden brown. Add the kale, pine nuts and black-eyed beans and toss until heated through. Season with salt and pepper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
