Kale is the Margiela of vegetables – simultaneously under- and overrated.
The green is glorified by orthorexics, and the Belgian designer by contemporary minimalist hipsters. I fall safely outside of both groups, favouring classics like wilted spinach and YSL. But sometimes, you get a haphazard craving for a certain product (which usually contains a nutrient you’re lacking) and revolve your dinner around it, using it in your main and side. Often for me, that item is kale – which has over 45 different flavonoids. It was the end of a busy and stressful week, and I very much felt like a detoxifying dinner.
I made a vegetable fricassee of sliced aubergine, kale and plum tomatoes. Although many people complain that eating vegetarian quickly leaves them feeling hungry, they tend to forget that when eating vegetables – particularly low-carb leafy greens – you must include some healthy fats in order to feel satiated, as greens get digested very quickly. I added chopped avocado, crumbled goat cheese and the ubiquitous sprinkle of mixed herbs.