Serves
4 People
Cooking Time
50 minutes
Season
Dietary
Red Russian Kale has a mild and sweet flavour. As it is less tough than other brassica varieties, you can use the whole thing – leaves and stalks, all together. This recipe comes from the Riverford Farm website.
Ingredients:
- 1 bag kale, (if using cavolo nero or curly kale, strip the leaves from the stalk, for red Russian, use the finely chopped stalks too)
- 250ml white wine (optional, or use all stock)
- 1 litre hot chicken or veg stock
- 1 onion, finely sliced
- 1 tbsp fennel seeds
- 2 garlic cloves, chopped
- 1 tbsp olive oil for frying
- 400g risotto rice
- balsamic vinegar
- Parmesan or Pecorino, grated, to serve
- salt and pepper
Method:
1. In a pan of boiling water, blanch the kale for a couple of minutes, drain, refresh in a pan of cold water, drain again and keep to one side.
2. Combine the wine (if using) and stock. Fry the onions, garlic and fennel seeds in the oil on a medium heat for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid.
3. Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes add the kale. When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar. Season to taste. Stir in some grated Parmesan to serve.
