serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Veggie Express
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 3 tbsp olive oil
- 1 small red onion, thinly sliced
- 2 garlic cloves, chopped
- 500 g kale, stems discarded, leaves shredded
- 2 tbsp water
- 1 tbsp apple cider vinegar
- ½ large lemon, juiced, plus lemon wedges to serve
- salt and black pepper
- 4 slices wholegrain sourdough bread
- 1 avocado
- 50 g toasted pine nuts
Instructions
- Heat the oil in a large frying pan over a medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened and golden.
- Add the kale to the pan. Stir to combine, then add the water. Cook, stirring for 2 minutes or until water has evaporated.
- Add the apple cider vinegar, lemon juice and season well with salt and pepper. Stir over the heat for 1 minute to remove excess moisture.
- Toast the bread. Halve the avocado. Thinly slice half the avocado and crush the second half. Spread the toast with the crushed avocado.
- Spoon the lemony kale over the avocado toasts and top with the extra sliced avocado. Scatter with pine nuts and serve with extra lemon wedges.
Photography by Kitti Gould.
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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.
Stream free On Demand
Veggie Express
