Although kale can be steamed, sauteed, boiled or eaten raw, baking kale results in a crunchy snack food that is a healthy alternative to potato chips.  Children love them too and it’s a great way to get a bunch of leafy greens in their belly!

In my experience, the kind of oil isn’t that big of a deal as far as flavor goes, so I normally use my everyday olive oil, but you can use a premium olive oil and add a touch of lemon and garlic for a real good treat.

INGREDIENTS

rump steak

butternut

red onion

kale

olive oil

red wine vinegar

dijon mustard

garlic

mushroom

METHOD

Prepare all your ingredients.

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper; place the pumpkin and onion on 1 tray, and the kale on the other tray. Drizzle each with 1 tbsp of olive oil and season to taste. Roast the pumpkin, turning, for 30 minutes or until golden and tender. Add kale for the last 15-20 minutes or until crisp.

Meanwhile, whisk the remaining oil, vinegar, mustard and garlic together in a bowl and season to taste. Place the mushrooms in a bowl and drizzle with 1 tbsp of the dressing.

Preheat a heavy based saucepan or barbecue on medium-high. Add the mushrooms and cook, turning, for 5 minutes or until charred and tender. Transfer to a plate and set aside. Season your steak and cook them turning for 3-4 minutes or until cooked to your liking. Set aside for 3 minutes to rest.

Thinly slice the steak. Arrange the roast pumpkin, onion, mushroom, sliced steak and crispy kale on serving plates. Drizzle with the remaining dressing and serve immediately.

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