Cooking with Kale - A Week of Green Goodness from Lady Muck’s Garden

There’s something special about cooking with food that’s been grown just down the road — especially when it comes from Catherine’s beautiful garden, better known as Lady Muck. This week, her bunches of organic kale have taken over our kitchen in the best possible way. Earthy, vibrant, and packed with goodness, kale has become the star ingredient in a range of delicious super easy dishes. And easy to get kids to eat these everyday dishes.

We tossed it into an Indonesian-style noodle stir fry — wilted lightly with sesame oil and sweet soy sauce, it added a hearty twist to a typically soft dish. The same trick worked like magic in a brown rice bowl. That silky-salty-sweet balance met its perfect match in the kale's bold green bite.

For breakfast, we folded chopped kale into a wholewheat egg toast — quick, nourishing, and surprisingly fancy with just a splash of sea salt. A quick kale pasta was delicious too and perhaps the most addictive snack of the week? Homemade kale crisps. Baked until crisp, with just sea salt and a drizzle of Spanish truffle oil — they didn’t last more than five minutes.

From garden to plate, it’s clear: kale isn’t just healthy — it’s endlessly versatile. And when it’s grown with love by someone like Lady Muck, it somehow tastes even better. Simple but yummy recipes with kale. Here are recipe on:

Indonesian Noodles with Kale & Veg

Ingredients:

• 200g egg noodles or rice noodles

• 1 tbsp sesame oil or neutral oil

• 2 garlic cloves, finely chopped

• 1 red chili or a pinch of chili flakes (we use our own homemade chilisauce)

• 1/2 red and 1/2 green bell pepper, sliced

• 2 large handfuls of kale, chopped

• 100g fresh bean sprouts

• 2–3 tbsp kecap manis (Indonesian sweet soy sauce) or substitute: 2 tbsp soy sauce (not as sweet)

• Juice of ½ lime (optional)

• Toasted sesame seeds or crushed peanuts (for topping optional)

Instructions:

1. Cook noodles according to packet instructions. Drain, rinse in cold water, and toss with a splash of oil to stop sticking.

2. In a large wok or pan, heat oil. Sauté garlic and chili until fragrant.

3. Add red pepper and stir-fry for 2–3 minutes until just soft. Toss in kale and stir until it wilts.

4. Add bean sprouts and noodles to the pan. Stir everything together.

5. Drizzle in kecap manis and stir well so it coats evenly. Let it caramelise slightly for a deeper flavour.

6. Squeeze in lime juice, adjust seasoning, and serve hot. Top with sesame seeds or crushed peanuts.

It’s the kind of dish that’s easy to make and even easier to eat — salty-sweet, crunchy and warming, all in one bowl.

Options: add tofu, egg, or chicken. Change the noodles for rice. Add any left over vegetables you might have in the fridge.

Crispy Kale Chips with Truffle & Sea Salt

Ingredients:

• 1 bunch kale, stems removed, torn into bite-sized pieces

• 1 tbsp olive oil

• A few drops of Spanish truffle oil

• Flaky sea salt

Instructions:

1. Preheat oven to 160°C (320°F).

2. Massage the kale with olive oil and a few drops of truffle oil until well-coated.

3. Spread on a baking tray in a single layer.

4. Bake for 10–15 minutes, checking to make sure they don’t burn.

5. Sprinkle with sea salt and let cool until crisp.

Kale Fried Egg on Wholegrain Toast

Ingredients (serves 1):

• 1 slice of wholegrain bread

• 1 egg (free-range if possible)

• A handful of fresh kale, roughly chopped

• 1–2 tsp olive oil (or a drizzle of Spanish truffle oil for something fancy)

• Sea salt flakes

• Optional: chili flakes, black pepper, or grated cheese

Instructions:

1. Heat olive oil in a small frying pan over medium heat

2. Add the chopped kale and a pinch of sea salt

3. Sauté for 2–3 minutes until softened and slightly crisped

4. Push kale to the side of the pan or remove it briefly

5. Crack the egg into the pan and fry until the edges are crispy and the yolk is still runny

6. Toast the slice of wholegrain bread

7. Place toast on a plate, top with kale, then the fried egg

8. Finish with sea salt flakes and optional chili or pepper

9. Simple, healthy, and seriously satisfying — especially with a morning coffee or afternoon herbal tea.

10. Macaroni with Kale & Cheese

Ingredients:

• 200g macaroni pasta

• 1 tbsp olive oil or butter

• 2 garlic cloves, finely chopped

• 3–4 handfuls of fresh kale, chopped (remove thick stems)

• 2 tbsp plain flour

• 400ml milk (or plant milk)

• 1 tsp mustard (optional, for tang)

• 100g grated mature cheddar

• 30g parmesan or hard cheese (optional)

• Salt & black pepper

• Pinch of nutmeg (optional)

Instructions:

1. Cook the macaroni in salted water until al dente. Drain and set aside.

2. In a large pan, heat olive oil or butter and sauté garlic until fragrant. Add kale and stir for 2–3 minutes until wilted. Remove kale and keep aside.

3. In the same pan, stir in flour to make a roux. Cook for a minute, then slowly whisk in milk until smooth. Simmer until it thickens.

4. Stir in mustard, cheddar, and parmesan. Season with salt, pepper, and nutmeg.

5. Fold in the cooked pasta and sautéed kale. Mix well so it’s creamy and evenly coated.

6. Optional: Transfer to a baking dish, sprinkle extra cheese, and bake at 200°C for 10–15 minutes until golden and bubbly on top.

7. Serve hot — it’s creamy, earthy, and just the right balance of comfort and greens.