Red Russian Kale

Red Russian Kale Risotto

1 bag kale (if using cavolo or curly kale, strip the leaves from the stalk, for Red Russian, use the finely chopped stalks too)
1 onion, peeled and finely sliced
1 tbsp olive oil, for frying
1 litre hot chicken or veg stock
250ml white wine (optional, or use all stock)
2 cloves garlic, peeled and chopped
a few rashers of bacon, diced (optional)
1 tbsp fennel seeds
400g risotto rice
balsamic vinegar
parmesan cheese or vegetarian alternative

Blanch the kale in a pan of boiling water for a couple of minutes, drain, refresh in a pan of cold water, drain again and keep to one side. 
Combine the wine (if using) and stock. 
Fry the onions, garlic, fennel seeds and bacon (if using) in the oil on a medium heat for 5 minutes.
Add the rice and stir until well coated. Turn down the heat and start adding the liquid. 

Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes, add the kale.
When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar. 
Season to taste. Stir in some grated parmesan to serve.

Recipe suggestion from Riverford Organic Farms.

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