This week’s potato is ‘Arran Victory’ from Lancashire; great for mashing, baking and roasting. The leeks and curly kale are from Yorkshire and the celery and cucumbers are Spanish. Large boxes have French lettuce, and large no-potatoes boxes have Spanish broccoli. In the fruit boxes the English apples are ‘Gala’. We’re quite restricted in our choice of fruit at the moment. We have plenty of apples and pears thanks to last years good crop here but apart from citrus fruit only kiwis and avocados are available from Europe. In the next few weeks there may be a few grapes and plums arriving (by boat) from South Africa.
This is simple, quick, and a really tasty marriage of creamy rice and richly flavoured Kale. Take the trouble to tear away the tough stalks from each leaf, make sure your plates or bowls are really well warmed, and aim for a slightly ‘soupy’ texture
1 large onion finely chopped
2 cloves garlic finely chopped
1 large leek finely sliced
250g kale finely shredded
2 sticks celery finely sliced
250g arborio rice
1.5 litres vegetable stock
1 glass white wine
1 tablespoon olive oil
50g grated parmesan and a little more for adding at the table
salt and pepper
In a large frying pan heat the oil and 20g butter.
Very gently fry the onion, leek and celery for about 5 minutes, then add the garlic and cook for a further 5 minutes, stirring frequently.
Add the rice and start to add the stock, a ladleful at a time, with plenty of stirring. Add more stock each time the mixture begins to look dry.
After 10 minutes add the kale. At this point add the wine and quite a lot of stock to help the kale wilt and collapse.
After another 10 minutes of cooking, adding liquid as necessary, start testing the rice. When it is just tender (you don’t want the grains too plump and soft) add the remaining butter, the parmesan and you need a bit of loose liquid so add a little more stock if needed.
Turn off the heat and stir fairly vigorously to create a smooth buttery sauce. Check the seasoning and add salt and pepper. Serve straight away.