Perfect with a couple of juicy Lamb Chops…. (or a tofu burger)
Viva la greens, I am adding yet another to the list of a thoroughly vibrant vert blog!
The video for this one more or less speaks for itself.
Its fresh vibrant and zesty. Oh and pretty healthy too… enough said!
- 150g Green Beans, washed and trimmed
- 150g Kale, washed and chopped
- 2 Orange, zest and half the juice of one orange
- 2 tsp Ginger, grated
- 50g Toasted Hazelnuts, chopped
- 2 tbs Balsamic Vinegar
- 4 tbs Extra Virgin Olive Oil – I used Garlic infused Olive Oil
- Sea Salt and Fresh Black Pepper
Heat a pan over a medium to high heat. Add a tablespoon of the olive oil and the ginger. Grate in the orange zest and cook together for a minute or two, or until toasted.
Add the green beans and continue frying for 5 minutes.You want to soften the green beans before adding the kale. The kale takes half the time to cook.
Keep the pan over the heat, continually stirring to ensure even cooking of the greens. When the kale is soft and slightly crispy in parts remove the pan from the heat.
Squeeze in the orange juice, add the balsamic, olive oil and season. Toss the salad around the pan to evenly coat in the dressing.
Scatter in most of the hazelnuts, reserving a little for garnish and serve.
If you like this recipe please do leave a comment (below) I always get emails from you lovely readers but please don’t be shy of the comment box. It wont bite, so feel free to request some recipes or cheffy tips – I love to hear your feedback