Baking
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Cavolo Nero (aka Tuscan kale or black kale) is possibly my favourite dark, leafy green - it has a deep lovely flavour like spinach, yet stays a little springy once wilted, but not as springy as green kale. So, it can fold through pancakes perfectly – as it doesn’t hold onto too much liquid and need to be squeezed out etc, which makes it so easy to add in this recipe.
Dark leafy greens are nutrient dense - rich in vitamins A, C, K, folate, and minerals such as iron, calcium, and magnesium. They are low in calories but high in fibre and antioxidants. This is a fun way to enjoy them – for breakfast, or a snack, or part of a meal instead of bread.
Based on a recipe by Matt Stone in the Good Food section of the Sydney Morning Herald.
Serves 2. V. Freezes well.
Pictured: Cavolo Nero pancakes
Ingredients
- 1 bunch Cavolo Nero or Tuscan kale, stalks removed and washed
- 120g self –raising flour
- 1 tsp baking powder
- 2 eggs, separated
- 150ml milk
- 60g, butter, melted
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ cup Italian parsley, finely chopped
- ¼ cup coriander, finely chopped
- 4 spring onions, finely chopped
- Olive oil for frying
Method
In a large pan with a splash of water or oil, wilt the Cavolo Nero – season with salt and pepper and finely chop.
In a large mixing bowl, add the flour and baking powder, then the egg yolks, milk, butter, and spices – mix til smooth.
Add the spinach, spring onions and herbs, mix well.
Beat the egg whites til soft peaks and fold into the mixture gently until just combined.
Place a heavy based frypan or non-stick pan over medium heat, add some oil and 2tbsp scoops of batter, press flat to form a pancake and add more rounds of mix til the pan is full. Cook 2 minutes until you see small little bubbles appear on top, then flip them over and cook another minute or two until nicely browned.
Cook all the pancakes and then warm in the oven when ready to serve.
Serve with a fresh salad of avocado, tomato and lettuce, or as part of a breakfast fry up – lovely with your favourite chilli sauce and a dollop of yoghurt too.
Dietary preferences
- Vegetarian
