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Friday, June 24, 2022

‘I’ve Never Met a Depressing Salsa’ – Susan Jane White’s Recipe for Making the Kale, Mint and Parsley Dance

Salsa rocks with any herb or leafy green. I’ve never met a disappointing salsa, so go ahead and use whatever greens happen to round out your class.

There is a lot of kale, parsley and mint in e. All three are impossibly easy to grow and do really well in patio pots. The bragging points of growing your own include saving money; boosting nutrients in your diet; savings on single-use plastics; reducing food waste; making delicious, delicious food; reduction in carbon emissions; and developing a telepathic bond with Diarmuid Gavin.

If you want to flex your green fingers, check out Irish companies Quickcrop.ie and Brownenvelopeseeds.com; They will post the seeds directly to you.

Health days like me love kale for its team of bone-building nutrients like calcium, vitamin K and sulfur. Having kale on tap means you can take a little bite every day, and add it to pots of pasta, cheesy toasties, stews, and curries.

Hit that, Mary Poppins!

kale salsa verde

for 12 servings
you will need:

80 grams-100 grams kale
Handful or 30 grams mint leaves
handful or 30 grams flat-leaf parsley
3 green onions, chopped
Juice and zest of 1 unsweetened lemon
130 ml extra virgin olive oil
1 tbsp capers
a few anchovy fillets or a large handful of walnuts

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Ingredients for Kale Salsa Verde. Photo: Susan Jane White

1Pull leaves from your kale, mint and flat-leaf parsley. Drop them in a food processor. Save the parsley and kale stalks in a designated freezer bag to make stock for another day, or you can use the parsley stalks in this salsa verde if they’re not so thick. (Mint stalks aren’t great for stock.)

2 Next, add the chopped green onions, lemon juice, lemon zest, extra virgin olive oil, capers and anchovy fillets or walnuts, whichever you are using. Turn on the food processor and pulse for a few seconds until the mixture resembles chunky salsa. If you don’t have a food processor, don’t panic. Finely chop each of the ingredients and mix everything together with clean fingers – I often prefer to make this salsa by hand. Avoid using a blender, unless you want your salsa to look like Kermit the Frog accidentally fell into it.

3 Serve salsa verde over your Sunday roast chicken, with ricotta on crusty bread, with white fish or fried halloumi, or stir it into leftover baby potatoes. Kale Salsa Verde will keep in the fridge for up to 10 days. I like to double this recipe and freeze half of it in ice-cube trays for those busy evenings when I don’t feel like cooking. By the time your baked potato or poached egg is ready to tango the cubes will defrost quickly.

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