10 Curly Kale Cabbage Recipes

Updated on November 20, 2018
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Sauteed kale and bell peppers served with an ostrich burger and fusilli pasta is one of the recipes featured on this page
Sauteed kale and bell peppers served with an ostrich burger and fusilli pasta is one of the recipes featured on this page

Kale is a member of the cabbage family, and as such it shares all the negative vibes unfortunately associated with this delicious and nutritious vegetable. It will often be deemed tasteless, unpleasant to eat or in some other way off-putting. In truth, however, it is only inappropriate or unimaginative cooking methods that tend to prevent kale or any other type of cabbage from being enjoyed at its very best. The recipes in this article are devoted to showing a variety of different ways to prepare and cook kale, as well as providing some tasty serving suggestions to make it appeal to a wide variety of food tastes and age groups.

Curly kale
Curly kale

Curly kale is the most popular and common variety of kale and can often be purchased from supermarkets in vacuum packs, ready chopped and needing only a wash before it is used (do always wash it, even when the pack states that it is washed and ready for use). This is the type used in the recipes on this page. Note that the central vein in the leaves is generally still in place and as this is exceptionally robust and tough, it is strongly recommended you remove it when preparing many of the recipes featured below, especially when the kale is subjected only to minimal cooking time.

1. Bacon, Kale and Stilton Toasted Sandwich

Bacon, kale and Stilton cheese combined in a toasted sandwich
Bacon, kale and Stilton cheese combined in a toasted sandwich

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • Generous handful of curly kale
  • Salt
  • 2 ounce piece of Stilton
  • 3 rashers back bacon (or 6 strips US bacon/smoked streaky bacon)
  • Vegetable oil for frying
  • ¼ medium red onion
  • 1 small to medium tomato
  • Black pepper
  • 2 slices bread

Instructions

  1. Add the kale to a pot of salted, boiling water. Simmer for two minutes before draining through a colander. After a couple of minutes (when just cool enough) squeeze out the excess water with your hand and separate the strands again as best you can.
  2. Add about three-quarters of the kale to a bowl and crumble in the Stilton cheese. Toss or stir carefully to combine.
  3. Pour a little oil in to a frying pan and fry the bacon over a medium heat for two to three minutes each side or until done as required.
  4. Slice the onion quarter and separate in to strands. Cut the tomato in to six segments. Mix the remaining kale, tomato and onion in a bowl, seasoning with a little salt and some black pepper.
  5. Put the bread on to toast when the bacon is almost ready.
  6. Lay the bacon on one slice of the toast and top with the kale and Stilton combination, spreading it out evenly. Lay the second slice of toast on top, press down lightly and cut in half from one corner to its diagonal opposite.
  7. Serve the two sandwich portions with the salad arranged in between.

Photo Tutorial

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Kale is simmered in salted waterKale is drainedKale is combined with Stilton cheeseBacon is added to hot frying panSide salad ingredients are combinedBacon is turned in frying panBacon slices are laid on toastKale and Stilton are arranged on hot baconKale, Stilton and bacon sandwich is sliced for service
Kale is simmered in salted water
Kale is simmered in salted water
Kale is drained
Kale is drained
Kale is combined with Stilton cheese
Kale is combined with Stilton cheese
Bacon is added to hot frying pan
Bacon is added to hot frying pan
Side salad ingredients are combined
Side salad ingredients are combined
Bacon is turned in frying pan
Bacon is turned in frying pan
Bacon slices are laid on toast
Bacon slices are laid on toast
Kale and Stilton are arranged on hot bacon
Kale and Stilton are arranged on hot bacon
Kale, Stilton and bacon sandwich is sliced for service
Kale, Stilton and bacon sandwich is sliced for service

2. Curly Kale and Pasta with Boil-in-the-Bag Kippers

Boil in the bag kippers are served on a bed of curly kale and pasta
Boil in the bag kippers are served on a bed of curly kale and pasta

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • Vacuum pack of two kipper (or other smoked fish) fillets in butter
  • Coffee mug of dried fusilli or pasta of choice
  • Salt
  • Generous handful curly kale

Instructions

  1. Bring a pot of water to a rolling boil and carefully add the sealed bag of kippers in butter. Reduce the heat and achieve a gentle simmer for fifteen minutes (or however long may otherwise be stipulated on the bag's instructions).
  2. Bring a second large pot of heavily salted water to a rolling boil and add the pasta. Stir briefly but well and adjust heat to achieve a simmer for eight minutes, adding the prepared kale half way through the cooking time.
  3. Drain the pasta and kale at your sink through a colander and allow to steam off for a couple of minutes before adding to a deep serving plate.
  4. Lift the bag of kipper fillets from the poaching water with a large slotted spoon to a plate. Carefully slide the fillets with a wide bladed or palette knife on to the pasta. Finish by pouring the butter over the top.

Photo Tutorial

Click thumbnail to view full-size
Bagged kippers are simmered in waterkale and pasta are drainedKale and pasta bed is arranged for kippers
Bagged kippers are simmered in water
Bagged kippers are simmered in water
kale and pasta are drained
kale and pasta are drained
Kale and pasta bed is arranged for kippers
Kale and pasta bed is arranged for kippers

3. Beef, Kale and Root Vegetables Stew

Kale is incorporated in a hearty stew with beef and root vegetables
Kale is incorporated in a hearty stew with beef and root vegetables

Cook Time

Prep time: 15 min

Cook time: 1 hour 30 min

Ready in: 1 hour 45 min

Yields: 2 servings


Ingredients

  • 1 medium red onion
  • 2 large garlic cloves
  • 2 or 3 tablespoons vegetable or sunflower oil
  • 1 pound stewing beef
  • Salt and pepper
  • 1 pint fresh beef stock
  • 1 teaspoon dried thyme
  • 1 large carrot
  • 2 medium to large baking type potatoes
  • 2 generous handfuls curly kale

Instructions

  1. Peel the red onion and cut it in half down through the core. Lay each half flat and slice across the core. Peel and slice the garlic cloves.
  2. Pour the oil in to a large pot and gently heat before adding the onion and garlic. Saute gently for two or three minutes, stirring with a wooden spoon, until the onion is just softened.
  3. Add the beef to the pot and season with salt and pepper. Turn up the heat slightly and saute as before until the beef is evenly sealed and browned.
  4. Pour the stock in to the pot and turn up the heat until it starts to simmer. Reduce the heat to maintain the simmer for an initial half hour.
  5. Wash the potatoes and wash, top and tail the carrot. There is no need to peel either unless the skin is significantly blemished/damaged. Roughly chop to around one inch chunks and add to the stew once the initial half hour's cooking time is up. Simmer for fifty further minutes or until beef is tender. Add kale and stir through for ten final minutes of simmering.
  6. A large slotted spoon is best used to divide the stew evenly between two deep serving plates before a little of the stock is poured over the top.

Photo Tutorial

Click thumbnail to view full-size
Sauteing onion and garlicDiced beef is added to softened onionBeef stock and seasonings are added to potCarrot and potatoesChopped carrot and potatoesKale is added to partly cooked stewKale and beef stew is ready to serve
Sauteing onion and garlic
Sauteing onion and garlic
Diced beef is added to softened onion
Diced beef is added to softened onion
Beef stock and seasonings are added to pot
Beef stock and seasonings are added to pot
Carrot and potatoes
Carrot and potatoes
Chopped carrot and potatoes
Chopped carrot and potatoes
Kale is added to partly cooked stew
Kale is added to partly cooked stew
Kale and beef stew is ready to serve
Kale and beef stew is ready to serve

4. Curried Kale Pitta Pocket Cups

Curried kale is served in halved pitta bread cups
Curried kale is served in halved pitta bread cups

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 4 pitta pocket cups

Ingredients

  • ½ medium red onion
  • 2 cloves garlic
  • 2 teaspoons medium curry powder
  • ½ teaspoon garam masala
  • 3 tablespoons sunflower oil
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 teaspoon dried coriander leaf (cilantro)
  • Salt and pepper
  • 2 handfuls chopped curly kale
  • 2 pitta breads

Instructions

  1. Moderately finely slice the peeled onion half and peel and dice the garlic cloves. Pour the sunflower oil in to a pot and gently heat before adding the onion, garlic, curry powder and garam masala. Saute for two or three minutes over a medium heat until the onion is softened and the bitterness will have been cooked off the spices.
  2. Pour the tomatoes in to the pot and season with the dried coriander, salt and pepper. Stir well and bring to a gentle simmer for an initial ten minutes.
  3. Add the kale to the pot, stir it through and simmer for ten further minutes.
  4. Turn off the heat under the pot and heat the pitta breads per the instructions on the packet. This usually involves placing them under a hot grill/broiler for about a minute each side or perhaps heating them in a low to medium oven.
  5. Cut each pitta pocket in half and open each half up with the point of a sharp knife to form cups. Spoon in the kale curry and serve - though be careful when eating as the curry will be very hot (in a temperature sense) for a few minutes.

Photo Tutorial

Click thumbnail to view full-size
Onion, garlic, seasonings and spices are added to a saucepanTomatoes are added to softened spiced onionCurry sauce is brought to a simmerKale is added to curry sauceCurried kale is ready to servePitta bread is halved and opened up in to cupsEnjoying curried kale pitta pockets
Onion, garlic, seasonings and spices are added to a saucepan
Onion, garlic, seasonings and spices are added to a saucepan
Tomatoes are added to softened spiced onion
Tomatoes are added to softened spiced onion
Curry sauce is brought to a simmer
Curry sauce is brought to a simmer
Kale is added to curry sauce
Kale is added to curry sauce
Curried kale is ready to serve
Curried kale is ready to serve
Pitta bread is halved and opened up in to cups
Pitta bread is halved and opened up in to cups
Enjoying curried kale pitta pockets
Enjoying curried kale pitta pockets

5. Kale and Mixed Vegetables Pasta

Kale and mixed vegetables fusilli pasta
Kale and mixed vegetables fusilli pasta

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 2 servings


Ingredients

  • 1 medium red onion
  • 2 garlic cloves
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red chilli
  • 2 or 3 tablespoons vegetable oil
  • 14 ounce can chopped tomatoes in tomato juice
  • Generous pinch dried basil
  • Generous pinch dried oregano
  • Salt and pepper
  • 2 coffee cups of dried fusilli pasta
  • 2 handfuls curly kale

Instructions

  1. Peel the onion before cutting it in half down through the core, laying each half flat in turn and moderately finely slicing across the way. Top and seed the bell pepper before slicing. Top the chilli and finely slice in to discs. Peel and dice the garlic clove.
  2. Pour the oil in to a large saucepan and gently heat before adding the onion and garlic. Saute for a couple of minutes to soften the onion.
  3. Add the peppers and chilli slices and saute for another minute or two.
  4. Add the tomatoes and dried herbs and season with salt and pepper. Stir well and bring to a simmer.
  5. Add the kale to the pot, stir it through and bring to a gentle simmer while you cook the pasta.
  6. Bring a large pot of heavily salted water to a rolling boil before adding the pasta, stirring well and leaving to simmer for about eight minutes.
  7. Drain the pasta and allow it to steam off for a couple of minutes.
  8. Tip the pasta carefully in to the pot with the sauce. Stir it through and allow it a minute or so to reheat completely before dividing the combination between two serving dishes.

Photo Tutorial

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Vegetables for pasta saucePeppers are added to softened onionTomatoes and herbs are added to vegetableskale is added to pasta saucePasta sauce is brought to a simmerCooked and drained pasta is added to saucePasta is carefully stir folded through sauce
Vegetables for pasta sauce
Vegetables for pasta sauce
Peppers are added to softened onion
Peppers are added to softened onion
Tomatoes and herbs are added to vegetables
Tomatoes and herbs are added to vegetables
kale is added to pasta sauce
kale is added to pasta sauce
Pasta sauce is brought to a simmer
Pasta sauce is brought to a simmer
Cooked and drained pasta is added to sauce
Cooked and drained pasta is added to sauce
Pasta is carefully stir folded through sauce
Pasta is carefully stir folded through sauce

6. Sea Bass with Kale and Potatoes in Turmeric and Tarragon Butter

Pan fried sea bass fillets are served with boiled potatoes and kale in a rich and tasty turmeric and tarragon butter sauce
Pan fried sea bass fillets are served with boiled potatoes and kale in a rich and tasty turmeric and tarragon butter sauce

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 4 medium to large baby new potatoes
  • Salt
  • 2 handfuls prepared curly kale
  • 2 sea bass fillets (skin on)
  • 2 tablespoons plain (all purpose) flour
  • Salt and black pepper
  • Vegetable oil for frying
  • 1 ounce (¼ stick) butter
  • White pepper
  • ½ teaspoon dried tarragon

Instructions

  1. Wash the potatoes but leave them unpeeled and cut them in half. The halves should form around one inch chunks. Put them in a pot of cold, salted water and bring the water to a simmer for an initial ten minutes.
  2. Wash the kale and add it to the pot with the potatoes to simmer for a further ten minutes.
  3. Scatter the flour on a plate and season with salt and black pepper. When the potatoes and kale are just a couple of minutes short of being ready, pour two or three tablespoons of vegetable oil in to a non-stick frying pan and bring it up to a medium to high heat.
  4. Pat the sea bass fillets in the flour on their skin sides, gently shake off the excess and lay them skin sides down in the hot pan. Season the flesh sides with salt and black pepper.
  5. Fry the sea bass fillets over a medium heat for around three minutes or until you can see they are cooked almost all the way through. Turn the heat all the way down to the lowest setting before gently turning them to fry for a final minute on their flesh sides.
  6. Drain the potatoes and kale at your sink through a colander and sit the colander in the sink for a minute or two to let them steam off and dry out.
  7. Add the butter to the hot pot vacated by the potatoes and hale and season with the dried tarragon and some white pepper. When the butter is melted, return the potatoes and kale to the pot and turn around gently with a wooden spoon to evenly coat in the herb butter.
  8. Lay the sea bass fillets skin sides up on one half of a square serving plate and the kale and potatoes on the other half. The skin should be nicely crisp and will peel easily from the flesh of the fish with the aid of a wide bladed knife.

Photo Tutorial

Click thumbnail to view full-size
Potatoes and kale are simmered in boiling salted waterSea bass is lightly floured on skin side for fryingSea bass fillets are added to hot frying panPotatoes and kale are drainedButter is melted with turmeric, tarragon and seasoningsSea bass fillets are turned in the panPotatoes and kale are carefully turned in flavoured butterSkin peels easily from cooked sea bass
Potatoes and kale are simmered in boiling salted water
Potatoes and kale are simmered in boiling salted water
Sea bass is lightly floured on skin side for frying
Sea bass is lightly floured on skin side for frying
Sea bass fillets are added to hot frying pan
Sea bass fillets are added to hot frying pan
Potatoes and kale are drained
Potatoes and kale are drained
Butter is melted with turmeric, tarragon and seasonings
Butter is melted with turmeric, tarragon and seasonings
Sea bass fillets are turned in the pan
Sea bass fillets are turned in the pan
Potatoes and kale are carefully turned in flavoured butter
Potatoes and kale are carefully turned in flavoured butter
Skin peels easily from cooked sea bass
Skin peels easily from cooked sea bass

7. Ox Liver and Kale Casserole

Ox liver and kale casserole with onion and thyme
Ox liver and kale casserole with onion and thyme

Cook Time

Prep time: 10 min

Cook time: 1 hour 35 min

Ready in: 1 hour 45 min

Yields: 2 servings

Ingredients

  • 1 pound ox liver
  • Salt and pepper
  • Vegetable oil for frying
  • 1 large red onion
  • 1 teaspoon dried thyme
  • 1 pint fresh beef stock
  • 4 handfuls curly kale

Instructions

  1. Steeping liver briefly in water or even milk before it is cooked to get rid of the excess blood is a common practice but this is not essential. If following this tactic, steep it for about ten minutes then pat it dry carefully with kitchen paper.
  2. Put your oven on to preheat to 180C/350F/Gas Mark 4.
  3. Pour a little oil in to a large frying pan and bring it up to a medium heat. Season the strips of liver with salt and pepper then fry for about a minute each side over a medium heat, just to seal.
  4. Lift the sealed liver to a deep casserole dish, peel the onion, half and slice fairly thickly before flash frying for about a minute in the pan vacated by the liver, just to slightly soften.
  5. Add the onion to the liver, followed by the dried thyme. Pour in the beef stock and carefully stir. Put the lid on the casserole dish and place in to the oven for one hour and twenty minutes.
  6. Take the casserole from the oven and carefully check with a skewer that the liver is tender. Add the washed kale and fold it through the mix. Put the dish back in to the oven for ten more minutes.
  7. This casserole would be excellent served with mashed potatoes or it can simply be divided between serving plates with a slotted spoon before a little gravy is spooned over the top.

Photo Tutorial

Click thumbnail to view full-size
Liver is added to frying pan to be quickly browned and sealedLiver is turned to fry on second sideOnions are briefly flash fried in liver juicesLiver and onions are added to casserole dish and further seasoned with dry thymeCurly kale is added to partly cooked liver casseroleOx liver and kale casserole is ready to serve
Liver is added to frying pan to be quickly browned and sealed
Liver is added to frying pan to be quickly browned and sealed
Liver is turned to fry on second side
Liver is turned to fry on second side
Onions are briefly flash fried in liver juices
Onions are briefly flash fried in liver juices
Liver and onions are added to casserole dish and further seasoned with dry thyme
Liver and onions are added to casserole dish and further seasoned with dry thyme
Curly kale is added to partly cooked liver casserole
Curly kale is added to partly cooked liver casserole
Ox liver and kale casserole is ready to serve
Ox liver and kale casserole is ready to serve

8. Pork Loin Fillets with Sauteed Kale and Onion

Pan fried tender pork loin fillets are served with kale and onion sauteed in their juices
Pan fried tender pork loin fillets are served with kale and onion sauteed in their juices

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 serving

Ingredients

  • 2 boneless pork loin fillets (or pork chops)
  • Generous pinch dried sage
  • Salt and pepper
  • Vegetable oil for frying
  • 2 handfuls curly kale
  • ½ white onion

Instructions

  1. Season the pork fillets with salt, pepper and the dried sage.
  2. Pour two or three tablespoons of oil in to a frying pan and bring it up to a medium heat. Lay the pork fillets in the pan and fry for ten minutes each side over a low to medium heat until cooked. Remove to a heated plate and cover with foil to rest.
  3. Add the kale and sliced onion half to the frying pan, season with more salt and pepper and fry over a medium heat - stirring all the time with a wooden spoon - for two or three minutes until soft.
  4. Lay the pork fillets on a serving plate and spoon the kale and onion alongside.

Photo Tutorial

Click thumbnail to view full-size
Seasoned pork fillets are put on to fry in a little oilPork fillets are turned to fry on their second sidesPork fillets are left to restKale and onion are added to the pan of pork juices and seasonedKale and onion are gently sauteed in pork fat and juices
Seasoned pork fillets are put on to fry in a little oil
Seasoned pork fillets are put on to fry in a little oil
Pork fillets are turned to fry on their second sides
Pork fillets are turned to fry on their second sides
Pork fillets are left to rest
Pork fillets are left to rest
Kale and onion are added to the pan of pork juices and seasoned
Kale and onion are added to the pan of pork juices and seasoned
Kale and onion are gently sauteed in pork fat and juices
Kale and onion are gently sauteed in pork fat and juices

9. Whiting Fillets Served on Stir Fried Kale and Bacon

Pan fried fillets of whiting are served on a spicy bed of sauteed kale and bacon
Pan fried fillets of whiting are served on a spicy bed of sauteed kale and bacon

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

  • 1 large butterflied whiting fillet
  • 3 rashers back bacon (or 6 strips US bacon/smoked streaky bacon)
  • Vegetable or sunflower oil for frying
  • 2 tablespoons plain/all purpose flour
  • Salt and pepper
  • ½ medium white onion
  • Smoked paprika
  • 2 handfuls curly kale
  • 3 or 4 cherry tomatoes

Instructions

  1. Cut the whiting fillet in half length ways along the natural central ridge then cut each half in half at an angle. Cut each bacon rasher in to three or four pieces.
  2. Scatter the flour on a plate and season well with salt and pepper.
  3. Pour two or three tablespoons of oil in to each of two large frying pans and bring both up to a medium heat.
  4. Dredge the whiting fillets in flour and fry over a medium heat for two to three minutes each side until done.
  5. Slice the peeled onion half and add to the second saucepan with the bacon. Season with black pepper and a good dusting of smoked paprika. Saute for a couple of minutes before adding the kale and halved cherry tomatoes for a further two minutes' sauteing.
  6. Arrange the bacon and kale combination as a bed on your serving plate and lift the whiting pieces on top.

Photo Tutorial

Click thumbnail to view full-size
Back bacon rashers and whiting filletsFloured whiting fillets are added to frying panChopped bacon and onions are seasoned with smoked paprikaKale is added to sauteed bacon and onionWhiting fillets are turned in the panTomato halves are added to kale and baconSauteed kale and bacon is platedTucking in to whiting on sauteed bacon and kale
Back bacon rashers and whiting fillets
Back bacon rashers and whiting fillets
Floured whiting fillets are added to frying pan
Floured whiting fillets are added to frying pan
Chopped bacon and onions are seasoned with smoked paprika
Chopped bacon and onions are seasoned with smoked paprika
Kale is added to sauteed bacon and onion
Kale is added to sauteed bacon and onion
Whiting fillets are turned in the pan
Whiting fillets are turned in the pan
Tomato halves are added to kale and bacon
Tomato halves are added to kale and bacon
Sauteed kale and bacon is plated
Sauteed kale and bacon is plated
Tucking in to whiting on sauteed bacon and kale
Tucking in to whiting on sauteed bacon and kale

10. Ostrich Burger and Pasta with Sauteed Kale and Peppers

Ostrich burger on a pasta in spicy sauce bed with sauteed kale and peppers
Ostrich burger on a pasta in spicy sauce bed with sauteed kale and peppers

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 1 medium white onion (½ each for pasta sauce and for sauteing with kale)
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and pepper
  • 8 ounce can chopped tomatoes in tomato juice
  • Medium size and strength red chilli pepper
  • 6 ounce ostrich burger
  • Vegetable oil
  • 1 coffee mug dried fusilli pasta (or pasta of choice)
  • ½ red bell pepper
  • Generous handful curly kale

Instructions

  1. Peel the onion, cut it in half down through the core and set half aside for sauteing with the kale and red pepper. Lay the other half flat and slice. Peel and roughly chop the garlic cloves.
  2. Pour the olive oil in to a saucepan and gently heat before adding the sliced onion and garlic. Season with salt and pepper and saute for a minute or two until the onion is softened.
  3. Pour the canned tomatoes in to the pan along with the sliced chilli (top discarded). Bring to a simmer, cover and continue to simmer while the burger and pasta are cooked, stirring occasionally with a wooden spoon.
  4. Pour a little vegetable oil in to a non-stick frying pan and bring it up to a medium heat. Fry the burger over a low to medium heat for about seven or eight minutes each side (or per packaging instructions if different).
  5. When the burger is on, bring a large pot of salted water to a rolling boil before adding the pasta, stirring well and simmering for about eight to ten minutes. Drain well through a colander and set aside for a few minutes to steam off and dry out.
  6. Remove the burger from the pan to a heated plate and cover with foil to rest.
  7. If necessary, add a little more vegetable oil to the frying pan before adding the sliced second onion half, the seeded and sliced bell pepper half and the washed curly kale. Season with salt and pepper and saute for two or three minutes until softened.
  8. Add the pasta to the sauce and gently stir fold it through to evenly coat and combine. Spoon in to a deep serving plate and spread it out evenly.
  9. Lift the burger on to the centre of the pasta bed and carefully arrange the sauteed kale mixture on top with cooking tongs.

Photo Tutorial

Click thumbnail to view full-size
Onion and garlic are added to small saucepanTomatoes and chilli are added to sauteed onionGently frying ostrich burgerOnion, pepper and kale for sauteeingPasta is added to spicy tomato sauceGently sauteing onion, pepper and kalePlated pasta in spicy tomato sauceOstrich burger is laid on spicy pasta bedEnjoying ostrich burger and sauteed kale on spicy pasta
Onion and garlic are added to small saucepan
Onion and garlic are added to small saucepan
Tomatoes and chilli are added to sauteed onion
Tomatoes and chilli are added to sauteed onion
Gently frying ostrich burger
Gently frying ostrich burger
Onion, pepper and kale for sauteeing
Onion, pepper and kale for sauteeing
Pasta is added to spicy tomato sauce
Pasta is added to spicy tomato sauce
Gently sauteing onion, pepper and kale
Gently sauteing onion, pepper and kale
Plated pasta in spicy tomato sauce
Plated pasta in spicy tomato sauce
Ostrich burger is laid on spicy pasta bed
Ostrich burger is laid on spicy pasta bed
Enjoying ostrich burger and sauteed kale on spicy pasta
Enjoying ostrich burger and sauteed kale on spicy pasta

© 2018 Gordon Hamilton

Comments

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    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      6 months ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much, Peggy. I hope you enjoy them and any of the others which you choose to try.

    • Peggy W profile image

      Peggy Woods 

      6 months ago from Houston, Texas

      Thanks for an amazing array of good sounding recipes using kale as an ingredient. That sea bass recipe, as well as the pork loin fillets, will be the first two that I will try.

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      6 months ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, Liz. I haven't seen anything particularly recently in the news about cabbage but I'm glad to hear it. I've advocated its health giving qualities for a long time. Hopefully people will take note.

    • Eurofile profile image

      Liz Westwood 

      6 months ago from UK

      Great recipe ideas. Cabbage has been in the news recently because of its health benefits.

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