Made this with fresh asparagus (added a little water when blending) and fresh peas, so had great texture. Was nice but a little "ordinary" - nothing to rave about but very filling - a comfort food rather than a dinner party dish.

Reviewed On: Jun. 24, 2007

Like this recipe a lot, but made a few changes to how it was prepared - fried up the garlic and onion in the oil first, then added the (curly) kale, turned the heat right up, then added some water (a few splashes) which then turned to steam and cooked the kale through. After all the liquid was absorbed, added the breadcrumbs and some salt and served up with some parmesan shavings for extra flavour. Disappeared really fast so must've done something right ;) Thanks for the original receipe - great way to do kale!

Reviewed On: Dec. 10, 2006

a keeper for sure! Great texture and taste; also really nice when made with spelt flour (same proportions as normal bread flour) - comes out slightly chewy with a slightly nutty/spelt flavour but still very moist and light!

Reviewed On: Nov. 25, 2006