So I tried kale for the first time on Sunday. I’ve never really had much motivation to buy it with spinach on hand in the garden at all times but curiosity got the better of me on the weekend and when I saw a bunch of it at the markets on Saturday I decided to find some way of incorporating it into Sunday night dinner. I can’t make a trip to the market without picking up some of my favourite potatoes (purple congo) and as I swung by the smoked fish stall (I don’t usually buy any because we smoke our own) I noticed they had smoked duck and chicken now too. The duck was pretty expensive so I went for the chicken and it was sensational. Now what to do with it all? I decided on a risotto for the kale and to serve chicken on top. But what about the potatoes? Oh bugger it, I’ll roast a couple and throw them on top too. That’s not weird is it?

The result was nothing short of fantastic. I’d never have thought of adding potato to a risotto dish in a million years before but this really was out-of-control fabulous.

Risotto

1 medium onion – finely chopped
3 cloves of garlic – crushed
1 cup of arborio rice
Zest of 1 small lemon
2 tablespoons olive oil
1/2 cup white wine or verjuice (I used verjuice)
Vegetable stock
1/2 cup parmesan – grated

Sautée onion, lemon zest and garlic in olive oil on medium-low heat in a deep, heavy based pan until soft. Add rice and sautée for a few minutes on medium heat or until rice goes a little translucent. Add in white wine and cook until absorbed. Add in vegetable stock about a 1/2-1 cup at a time and cook until each step is absorbed. Stop adding stock once rice is done. Stir in parmesan then add kale and cook until it begins to wilt – not long.

Serve topped with roasted congo potato rounds and sliced smoked chicken.

Amazing. Do try it. 🙂