This Palestinian dish is traditionally made using dandelion leaves, but can easily be swapped with Kale and any hardy greens you have available. It goes very well with some harissa roasted potatoes or fluffy mash. When served with a mash, it often reminds me of a Palestinian and spicer take of the Irish dish colcannon (another excellent use of Kale). Other versions of this recipe call for the dish to be topped with pomegranate, but borage and nasturtiums are a good seasonal alternative if you have them and brighten up the dish.
Kale (400g for a larger portion )
1 table spoon of sumac
1 table spoon of paprika
1 teaspoon of sugar (optional)
1 teaspoon of salt
120ml of olive oil
edible flowers (pomegranate is also a nice addition if available)
1. Wash and prep kale, then massage with juice of half a lemon
2. Thinly slice the onions into crescents
3. Heat a heavy bottomed pan with 50ml of olive oil, add all the onions
4. Very gently fry the onions, add sugar to gently caramelise for 10 -15mins , once caramelizing has begun add the sumac and paprika . Leave to cool whilst attending to the kale.
5. Boil some water in a big pan and quickly drop the kale in for around 3-4 mins ensuring that the kale doesn't over cook and keeps it colour. Drain the kale and run through cold water.
6. Dress the kale with salt, the remainder of the lemon juice and olive oil. Top with the caramlized onions and finish with the edible flowers.
Adapted from Joudie Kalle recipe
Steph is a. chef at Wild Thing, a plant-based cafe with social goals.