Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Gluten-free / Sautéed curly kale with garlic & Parmesan – and lunch for a new mum

Sautéed curly kale with garlic & Parmesan – and lunch for a new mum

by Jeanne Horak on December 14, 2008 19 Comments in Gluten-free, Vegetable side dishes, Vegetarian

Sauteed-curly-kale-parmesan

One of the first bloggers I met back in 2005 (confidence buoyed by my successful meeting with Johanna a month or two previously) was Jenni of Pertelote.  But if you follow her blog, you will have noticed that she’s been awful quiet lately.  Has she moved to an internet-free corner of the world?  Given up this blogging story for a joke?  Well, no, she’s been busy with her newest creation – a very special bun that had to bake for 9 months and is now the Littlest Pertelote! 

So adventurous cooking and blogging have given way to new adventures.  Johanna and I figured she could do with some adult company and a slap-up home-cooked meal, so a couple of weekends ago we knocked on her door and proceeded to produce just such a meal – and we cleaned up afterwards.  Not so much domestic goddesses as domestic fairies 🙂

Here’s what we had:

JenniLunchCollage1

As snacks while we were preparing the meal, we had some fabulous chicken liver pate with pistachios (from Nicky’s cookbook), and as a starter we had a salad of endives with smoked mozzarella cheese, chestnuts and Parma ham (sublime flavours!)

JenniLunchCollage2

The main course came courtesy of Skye Gingell’s wonderful cookbook, but was adapted to use venison, accompanied by mashed sweet potato and sauteed cavolo nero with Parmesan.  And dessert was my self-saucing apple-caramel pudding with added chopped pecans – mmmm.

It was a wonderful afternoon of good friends and good food and I found myself thinking back to it s I stood in the supermarket recently looking at the curly kale.  Cavolo nero… curly kale… not a million miles apart, are they?  And so I used my curly kale to recreate the cavolo nero we had at Jenni’s.  Easy, quick, healthy and delicious – and who can resist cheesy vegetables?? So stop pushing the kale in your organic veg box to the back of the fridge – put it in the spotlight with this delicious dish.

SAUTEED CURLY KALE WITH PARMESAN & GARLIC

Ingredients:

about 250g curly kale, washed and chopped
1 large clove of garlc, crushed
olive oil
salt and pepper
1/2 a cup of finely grated Parmesan

Method:

In a large fryng pan or wok, heat about 2 Tbsp olive oil.  Add the garlic and sautee until it starts to sizzle.

Add the chopped kale, making sure it it as dry as possible, otherwise it sizzles and splatters.  Over medium heat, sautee the kale until it has softened but retains some crunch and its brillliant green colour.

Add salt and pepper to taste and stir in about half the Parmesan.  Serve with the remaining Parmesan sprinkled on top.

More deliciousness for you!

  • Radish leaf pestoRadish leaf pesto
  • Curly kale risotto for winter’s last gaspCurly kale risotto for winter’s last gasp
  • Grilled salmon Caesar salad – Food for a heatwave Part IVGrilled salmon Caesar salad – Food for a heatwave Part IV
  • Marinated mushrooms & shaved zucchini salad for a London food blogger lunchMarinated mushrooms & shaved zucchini salad for a London food blogger lunch

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #16
Quick “volcanic” apples »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Manggy says

    December 14, 2008 at 2:01 pm

    I only WISH I had kale to push around! I’ve never seen it before– never on shelves. But since it’s a brassica, I’m sure I’ll love it 🙂 You are some very sweet friends! She is one lucky mom!

    Reply
  2. Kalyn says

    December 14, 2008 at 3:30 pm

    What a lovely thing to do, and the kale looks wonderful. I haven’t had this type of kale, only the red kale I grew last summer. Must try your way of cooking it.

    Reply
  3. Elra says

    December 14, 2008 at 5:34 pm

    I just got up and my stomach started to rumble seeing all of this absolutely mouth watering dishes.
    I love Kale, I even grow them in my veggy garden. Your recipe is simple, and sounds delicious!
    Cheers,
    Elra

    Reply
  4. Darius T. Williams says

    December 14, 2008 at 9:19 pm

    Oh wow – I’m loving the pics and the kale!

    Reply
  5. courtney says

    December 15, 2008 at 1:25 am

    Kale has to be all around my favorite green. I love how you did this.Your blogging lunch looked and sounded heavenly. Love the way the pate is presented.

    Reply
  6. nina says

    December 15, 2008 at 12:52 pm

    Friends like you comes around once in a lifetime!!! A lovely meal!!!

    Reply
  7. grace says

    December 15, 2008 at 5:20 pm

    mmm…amazing spread, and congrats to the new mamster!

    Reply
  8. johanna says

    December 16, 2008 at 2:42 pm

    oh yes, what a wondeful meal we had! i am definitely making the venison casserole again for xmas day, so there might be leftovers on the 26th, you never know! have been making the same cavolo nero recipe almost once a week since then,’ it’s become a firm favourite!
    x

    Reply
  9. Utenzi says

    December 16, 2008 at 7:50 pm

    It was certainly nice that you gave Jenni some adult company as well as a nice meal to enjoy while you were there.

    Reply
  10. ExAfrica says

    December 17, 2008 at 1:44 am

    I’m thinking maybe I should get pregnant!
    What a meal… pure bliss this time of year.

    Reply
  11. Nafisa says

    December 17, 2008 at 10:07 am

    That first image is absolutely stunnging!

    Reply
  12. jacoba says

    December 17, 2008 at 11:57 am

    You have to be an angel!!! Not just a fairy!
    The meal looks gorgeous and the photography, as always – incredible. She’s really very luck to have a friend like you and I am humbled by the gesture (especially since it is now the season for giving)!

    Reply
  13. jacoba says

    December 17, 2008 at 11:59 am

    What a kind gesture – perfect for this time of the year.
    For me, your photographs did it again! You really are talented, young lady.

    Reply
  14. Bordeaux says

    December 17, 2008 at 3:37 pm

    My address is… Looks like a marvelous feast!

    Reply
  15. Jan says

    December 18, 2008 at 8:03 pm

    A lovely looking meal. The chicken liver pate with pistachios is also looking very nice indeedy!

    Reply
  16. Fearless Kitchen says

    December 19, 2008 at 4:00 pm

    I like this. Kale is one of my favorite green leafy things, but I’ve never tried it with parmesan like this.

    Reply
  17. jenni says

    December 21, 2008 at 8:15 pm

    I can confirm that the food was delicious, the company very welcome and, in fact, the whole day one of the most relaxing and enjoyable since our little Bun arrived! Thank you again, Jeanne!

    Reply
  18. Barbara Harris says

    December 24, 2008 at 3:34 am

    What a lovely gesture for a new Mum. I bet she was very appreciative. Love the blue in the photos on next post.

    Reply
  19. Pille says

    December 26, 2008 at 10:20 am

    Looks delicious, Jeanne! I wonder if those Domestic Fairies travel outside London at all? 😉

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Oxtail and red wine potjie
Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Jan Ellis pudding - a classic South African dessert
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential

Featured on

Also available on

The wonderful Museum of the Moon installation - a The wonderful Museum of the Moon installation - a 7 metre diameter scale model of the moon suspended in the Painted Hall at the  @oldroyalnavalcollege in Greenwich this week, by @lukejerramartist. A surreal and fabulous sight!
Do you enjoy free art installations? Then you need Do you enjoy free art installations? Then you need to get down to @canarywharflondon between now and Saturday 28 Jan to catch the free Winter Lights 2023 event, back for the seventh year.

My favourites include @lukejerramartist ‘s Floating Earth; Tom Lambert’s Out of the Dark; Fluorescent Firs; Toroid by This is Loop; and the surreal and mesmerising Anima by MEATS - a tunnel filled with hundreds of thin optical fibre lights that change colour and move in the breeze 😍 

Have you been to Winter Lights? What was your favourite?
“When we look down at the Earth from space, we s “When we look down at the Earth from space, we see this amazing, indescribably beautiful planet. It looks like a living, breathing organism. But it also, at the same time, looks extremely fragile.” - International Space Station astronaut Ron Garamond

To experience the “overview effect” (a phenomenon experienced by astronauts viewing the earth from space), head down to Canary Wharf in the London docklands this week where you can see @lukejerramartist ‘s beautiful Floating Earth installation as part of the Winter Lights event. 

This giant 10m diameter installation is created using high resolution NASA images to create a floating scale model of the Earth, lit from within so that it glows from its current home on the Middle Dock, surrounded by the headquarters of international banking and finance corporations.

The artist hopes that viewed in this context, the installation will make visitors and the bankers working in surrounding buildings question how their money in savings and pensions is invested, and whether investments can be greener.

Aside from being a thought provoking piece, it is also mesmerising and surreally beautiful, so make sure you visit the free Winter Lights event before ends on Saturday 28 Jan.
Happy lunar new year! [Invited] To celebrate the Happy lunar new year! 

[Invited] To celebrate the arrival of the Year of the Rabbit, why not head over to @mamachensdumplings currently doing a residence at the @thegantrylondon in #stratford where you can feast on prawn & chive dumplings; pork, Chinese cabbage and shiitake mushroom dumplings; pork & prawn wontons with Mama Chen’s chilli oil; vegetable dumplings; smacked cucumber salad; and spicy noodles coated in garlic and Szechuan pepper oil.

And afterwards, make sure you head up to the @unionsocialoc bar for a cocktail - I loved the Moreish Fashion with bourbon, PX sherry, chestnuts and mandarin orange bitters!
Got leftover Stilton (or any blue cheese) from Chr Got leftover Stilton (or any blue cheese) from Christmas? Turn it into this super simple and super indulgent broccoli and Stilton soup! So easy to make and soooo delicious to eat - and it is low carb and GF. What more could you want?! Click the link in my bio for the full recipe. What’s your favourite soup?
CELEBRATE. So the fireworks are over, the champag CELEBRATE.

So the fireworks are over, the champagne is finished and the leftovers are all eaten. We are one week into 2023 and I have had some time to think about what my intent is for the year. 

In 2022 my brother had a life saving kidney transplant. Since the operation, he has had a Peanuts cartoon as his WhatsApp profile pic, where Charlie Brown and Snoopy are sitting on a pier talking. Charlie says “Some day, we all die Snoopy.” And Snoopy replies: “Yes - but every other day, we will live.”

Waking up in the morning is a gift, every day, and it is so easy to forget this. The last few years have been difficult for so many people and the coming year promises its own challenges. But every day that we don’t die is a day to live, to celebrate life in some small way.

So my intention in 2023 is to celebrate. Celebrate our achievements however small. Celebrate our friends and family. Celebrate small things. Celebrate life.

Did you make any resolutions or goals for 2023? I would love to hear them in the comments! Wishing you all the very best for 2023 🥂
Happy new year, everyone! Here are some scenes fro Happy new year, everyone! Here are some scenes from last night with friends in Deptford. My deconstructed avocado ritz; @twinkleparkstephen ‘s bobitie; Giles’ Ottolenghi tomato salad; and Jean’s clementine trifle - and the London night sky ablaze with fireworks!  How did you spend your evening? 🥂🎇🎆
Merry Christmas to all those celebrating - I hope Merry Christmas to all those celebrating - I hope your day was merry and bright, filled with family, friends and love 🎄🥂. Mine was spent alone at home - my choice and the result of a combination of Covid (not mine!) and rail strikes 🤦‍♀️ but very relaxing and indulgent!
Looking for a stylish and easy Christmas starter y Looking for a stylish and easy Christmas starter you can make ahead? Look no further than my individual smoked salmon terrine! Hot smoked salmon, cream cheese and chives wrapped in cold smoked salmon in a ramekin. Still one of the most popular Christmas recipes in my blog, it looks cheffy but is soooo simple to make - and will save you time and effort on the day! Get the recipe by clicking on the link in my bio.

How is your Christmas meal prep going? Are you entertaining at home or going to friends or family? 🎄🥂🎄🥂🎄
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT