Kale is a wonderful leafy veg and it can feel perhaps a little too virtuous. Maybe you don’t really know what to do with it either… This!
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 2 whole cloves
- 400g can chopped tomatoes
- 400g can brown lentils, rinsed and drained
- 1 ½ tbsp fresh parsley, finely chopped
- 1 bunch kale, stalks removed, leaves torn
- For the white sauce
- 50g butter
- 40g plain flour
- 625ml milk
- 30g parmesan, finely grated
- 1 egg, lightly whisked
- Heat 1 tbsp oil in a pan over medium-high heat. Add the onion, carrot, garlic and cloves. Cook, stirring often, for 2-3 mins, until soft.
- Stir in the tomato, lentils, parsley and 125ml water. Season then simmer for 8-10 mins, until thickened. Set aside.
- Heat the remaining 1 tbsp oil in a large frying pan over high heat. Add the kale. Season then cook, stirring, for 4-5 mins, until the kale is wilted. Set aside.
- For the white sauce, melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and stir for 1 min or until the mixture bubbles.
- Remove from heat and gradually stir in the milk until smooth. Stir over medium heat until mixture comes to the boil and thickens.
- Stir in the parmesan until melted and combined. Stir in the egg.
- Remove from the heat and stir until the sauce is smooth.
- Preheat the oven to 180C/160C fan. Lightly grease a 1.5L baking dish. Spread half the lentil mixture over base of the prepared dish. Top with half the wilted kale.
- Repeat with the remaining lentil mixture and wilted kale. Spoon the white sauce over the top.
- Smooth the surface then bake in the oven for 35-40 mins or until golden.