Kale, carrot & parmesan (Print Version)
# Ingredients:
→ Veggies and Herbs
01 -
1 bunch of fresh mint, about 1 cup of leaves
02 -
1 bunch of kale, roughly 3 cups chopped
03 -
2 green onions, chopped
04 -
2 jalapeño peppers
05 -
2 carrots, peeled
→ Oils and Seasoning
06 -
1 tablespoon olive oil (for jalapeños)
07 -
2 tablespoons walnut oil
08 -
Kosher salt, adjust as needed
→ Dairy
09 -
1 cup of grated Parmigiano-Reggiano
→ Citrus and Juice
10 -
Juice from one lemon
# Instructions:
01 -
Set your oven to 220°C. Slice the jalapeños lengthwise, ditch the seeds, then cut each piece in half again. Lay the pieces on a baking sheet lined with parchment. Drizzle some olive oil and sprinkle kosher salt on top. Roast for around 10 minutes until they look blistered. Let them cool fully, then finely chop.
02 -
Pull the kale leaves off their stems and toss the stems away. Combine the leaves with mint in a food processor fitted with a blade. Process until finely chopped, then scoop it all into a large mixing bowl.
03 -
Swap the blade in your food processor for a shredding disc. Grate the carrots, then toss them into the bowl along with the chopped jalapeños and green onions.
04 -
Pour in the walnut oil and sprinkle the grated Parmigiano-Reggiano. Stir everything together. Add the lemon juice and mix again. Taste test and season with more kosher salt, if needed. Serve right away.