Kale Salad (Mavrolahano Salata)
This salad has ingredients that complement and support each other nutritionally. Beans are high in iron, while kale is high is vitamin C, which assists in the absorption of iron. Interestingly, the locals tell me that kale was the ‘first’ medicine used as a blood protector because it is also high in vitamin K, which helps blood to clot.
This is perfect as a side with some fish, or simply on its own for a light meal, served with pickles and fresh bread.
Ingredients 7
100 ml olive oil
1 kg kale leaves, chopped
1 red onion, finely diced
425 g black-eyed peas, dried
1 lemon, zest and juice, for serving
chilli flakes, to serve, optional
salt and pepper, to taste
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Method 5
Heat half the in a deep frying pan and add the and . Cook, stirring occasionally, over a low heat until the kale has softened, approximately 15–20 minutes. When cooked, place on a large serving dish.
In the meantime, place the in a large saucepan and pour in enough water to cover. Bring to the boil, then take off the heat and drain the water.
Return the to the pan and cover again with water. Bring to the boil, then reduce the heat and simmer until the peas are cooked but still firm, about 20 minutes.
Drain the and rinse under cold water. Add to the cooled , and toss to combine well. Dress with the remaining , and season to taste with salt, pepper, lemon juice and zest.
If you like a little heat, sprinkle with some chilli flakes and serve.
Meni Valle's tips
Freezing kale when it’s plentiful is a great way to ensure you have some all year round, while avoiding food waste as well. Wash, dry and chop the kale before freezing.
Kale stems can be tough and fibrous, so it’s not recommended to eat them raw, but they're better if they are blanched before sautéing or frying.
