Octarine Kale with sweet & sour chutney
Dinner for N people; chutney keeps overnight well, too so make too much.
- N fistfuls of Red/Black/Purple/Blue/Sea Kale
- N dozen small potatoes
- N onions
- N small bulbs of fennel
- N inches of ginger
- N*3 capfuls of good cider vinegar
- very small amount of sunflower oil
- tablespoonfull of olive oil
- (optionally) orange zest
- sea salt to taste
Part of the new Go Go Bordello album which you then take off and replace with the last Go Go Bordello album which was much better.
This recipe uses a kale of some kind. Kale is a brassica like savoy cabbage or panfry, but it has a confusing and contradictory nomenclature. The variety I used is variously known as 'red', 'black', 'purple', 'blue' or 'sea' kale, depending on where it is. As you can probably guess it's an amazing colour - sort of like what forest green would be if it grew up with a lot of litigious purple role models.
Put the spuds on to boil - they're going to be the backdrop of the meal. While they're cooking wash the kale and de-stalk it. Then chop the onion and fennel bulb into small pieces (also chop or grate the ginger into bits) and get two frying pans out (one big and one small). Place the onion and fennel in the small pan with the sunflower oil. Gently heat, and when they start to sweat put in the cider vinegar and the ginger. While the chutney mixture does it's thing, fry the kale in the big pan with plenty of olive oil. Start grating orange peel to add to it but then realise that this isn't an organic orange so it probably tastes horrible. Discard orange zest, consume orange. The kale will be fine without it.
Drain and half-heartedly smash the finished spuds and restrain yourself from adding butter or anything - just some salt. Serve the kale on top with plenty of chutney (which should be glistening; not dripping). There should be a 2:1 kale:spud ratio. Eat with ales.
There is still no decision about which microformat to use for recipies, otherwise this entry would be using them.