Wednesday, 22 June 2016

Vegan Warm Chard & Kale Salad

I am not a food writer, but as eating is something we do more than most things, food tends to be a large part of our lives.

I have the honour of being a committee member of a pocket park in my neighbourhood.  Harlesden Town Garden is a sad rag to welcoming provider story.  What once was a space regulated by prostitutes, drug addicts, dog fighters and ne'er do wells, is now a wonderfully used playground, picnic area, sports cage and productive allotment beds.  One of these allotment bed holders was kind enough, during a local event, to gift me a large bag of own grown, organic chard.

I threw a little something together with a couple of other ingredients that are easy to grow, added a spoon of organic coconut oil, first time using, the result was so good I had to share!  Did I mention that it's Vegan too!!!!

VERY Easy cook
5 minutes prep
3 minute cook
Serves 1 for main meal or 2 as sides

Stuff you'll need:

  • 1 handful of freshly picked chard
  • 1 handful of freshly picked curly kale
  • 1 small red onion
  • 1/2 a leek
  • 1/2 red pepper
  • salt and coarse ground black pepper to season
  • 1/2 tbs of Organic coconut oil
  • a teaspoon of Bicarbonate soda to wash the veg


Start with putting the bicarbs into a bowl of water and washing the chard and kale thoroughly to remove any dirt or bugs.  Rinse with fresh water.

Finely slice the onion, leek and red pepper and fry in oil till the onions are soft, around 2 minutes on medium heat.  Toss in the chard and kale, season with salt and pepper and stir in for a minute until all ingredients are mixed together.  Serve with a crisp, cold white wine; Et Voila...  Complete, serve whilst hot!

The kale and chard should still be a vibrant green and the red pepper still have a little crunch.

If you are a die hard meat eater, chopped pancetta fried before the instructions above would work perfectly!


- Tomboy x -

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