Cooked with soft artichokes, chunky toasted breadcrumbs, almonds and parmesan, this tasty panzanella makes a healthy mid week meal and is a great way to champion seasonal kale.

I got a bundle from Secretts Farm Shop in Milford who grow two varieties this time of year - Tuscan (Cavolo Nero) and Curly Kale (used here). Both are beautiful leafy varieties and provide a great source of iron, fibre, vitamins and antioxidants.

Kale can apparently tolerate frost pretty well which means it can fight it’s corner above the ground through a harsh winter, unlike other veggies which may retreat or flop to one side (can’t say I blame them!).

This is one of those dishes that doesn’t need to much messing with. A little olive oil with a shallot and smoky garlic with the kale, artichokes and some chunky sourdough croutons and you have yourself a really tasty, simple meal that lets the ingredients shine through. Shavings of parmesan finish it off beautifully.

INGREDIENTS

• 600g Curly Kale

• 1 Artichoke - pre-prepped (or a few hearts from a jar)

• 4 cloves of smoked garlic

• 1 shallot - diced

• 3 chunky slices of sourdough - cut into large breadcrumbs

• 1 large lemon

• Handful of almonds

• Salt & pepper

METHOD:

1. Add the shallot to a pan and fry until soft, add the garlic and fry for another 2 minutes.

2. Add in the artichokes and kale and season everything well. Stir fry for 3-4 minutes until the kale softens and everything is nicely cooked. Add the almonds and heat for 1-2 minutes more until they release their oils and gain a little colour.

3. In a separate pan with olive oil - pan fry the sourdough breadcrumbs, adding a generous pinch of salt.

4. Give the panzanella a good squeeze of lemon and another season. Plate everything up, with some parmesan shavings and extra lemon wedges on the side.