If you have lots of kale growing in your garden, try this recipe.
Lightly sauté chopped spring onions, leeks and garlic in a little olive oil. Toss in shredded kale leaves and stir fry until just cooked. Drizzle over some fresh squeezed lemon juice and extra virgin olive oil.
A favourite Saturday night feast is to lay the cooked kale on a large platter, top with rustically cut roast chicken; scatter goat’s cheese, toasted walnut pieces and pomegranate seeds over the top and place in the middle of the table.
For more fine recipes & garden tips visit www.growcookfeast.com.au or chat to the lovely Jean at the farm to buy your copy of Sara B’s book.