Kale is a wonderful leafy veg, now in season, and an excellent source of vitamin C – among many other valuable nutrients. It can feel perhaps a little too virtuous. Maybe you don’t really know what to do with it either, so why not try my Lentil & Kale Moussaka?
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
40g plain flour
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.