1 bunch kale (Chinese broccoli is a good substitute), leaves only
3 tbsp olive oil
1 garlic clove, cut in half
½ cup fresh breadcrumbs (preferably from Portuguese cornbread or a good sourdough)
½ cup pine nuts
¾ cup cooked black-eyed beans
salt and pepper
Wash the kale and pat dry. Place the leaves on top of each other and roll up into a tight cylinder. Use a sharp knife to shred the leaves very, very finely.
Heat the oil in a frying pan. Throw in the garlic and fry briefly to flavour the oil, then remove. Add the breadcrumbs and fry until golden brown. Add the kale, pine nuts and black-eyed beans and toss until heated through. Season with salt and pepper.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 32 Portuguese Restaurants.
|1.||Vasco's Portuguese Charcoal Grill||Kingston|
|3.||Greco's on Broadway||Nedlands|
|5.||Little Portugal||Dulwich Hill|
|7.||Anada Bar and Restaurant||Fitzroy|
|8.||Vaby's Mediterranean Grill Campbelltown||Campbelltown|
|9.||Vaby's Mediterranean Grill Penrith||Penrith|
|10.||Illawong Foodroom||Evans Head|
SBS FOOD SAFARI SHOP
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
Take a Food Safari to the SBS shop to find all your favourite products.