Kale Chimichurri

Yep! This is another súper bueno recipe for healing AND it is súper tasty too. Given that we have kale growing out of our ears at the moment I figured I would do a bit of a showcase on all things K-A-L-E. And let me tell you we are going to seduce our taste buds into doing the Flamenco while our bodies bolero into nutritional heaven. Just you wait and “sí”. Get it?! “sí”. Oh life is so much better with a good pun! ;)

So what is Chimichurri?

Put simply it is an Argentinian herb-y, garlicky, spicy, oil based condiment packed with oomph-y, flavour gangst-ahs just waiting to punch you in the mouth. In the nicest and tastiest way :)

Kale Chimichurri

Kale Chimichurri

In Argentina and other South American countries Chimichurri is famously used on barbecued or grilled meats like Churasco. Ole! But in our world we pretty much put Chimichurri on all things savoury… anything BBQed, grilled, baked, raw or steamed like fish, eggs, flatbread, salmon, veggies, pizza, sweet potatoes… you name it! I mean it is the kind of thing that could make a sweaty sock taste good… yep it’s seriously that yummy.

So… get your Chimichurri…. in a hurry my friend. Kale has NEVER tasted sooooo good. And BTW…this is something you will want to make in bulk. Just save it in a clean glass jar, date and store it in the fridge for up to week… if it lasts that long… Puh-leeze!

PS It’s a magical trick you can play on someone that is not so crazy about Kale but crazy about flavour. (Ahem…you know who I’m talking about.)

PSS Always remember…Kale LOVES you… unconditionally.

KALE CHIMICHURRI
[Yield approx 2 cups = 8-10 servings]

Ingredients

  • 1 cup olive oil

  • 1/4 cup red wine vinegar

  • 1/4 cup finely chopped kale

  • 1/4 cup finely chopped parsley

  • 1/4 cup finely chopped oregano

  • 3 cloves garlic , finely chopped or minced

  • 1 TB of red chilli or red bell pepper, deseeded and finely chopped

  • 1 TB of maple syrup

  • 1 tsp fine Himilayan or Celtic sea salt

  • 1/2 tsp of freshly ground black pepper (or to taste)

Instructions

  • Finely chop all ingredients that you need to and place everything together in a bowl.

  • Mix gently to combine. (NOTE: Step away from the kitchen machines! Do not process! No, no, no bueno! This should be full of texture and chunkiness to give you a bit of bite… Your mouth should be humming…”You’ve got that lovin feeling” )

  • Allow to sit for at least 10-15 minutes to allow the flavours to infuse into the oil before using. I always try to make this up in advance and refrigerated for up to a week. This way I always have something tasty (and nutritious!) on hand to elevate a sad and boring last minute meal. Am I right?!

  • Take a spoon and serve it on anything … I mean if your game just grab the spoon and start shoveling it in. No judgement here. ;)

Chi Kiosk in Glenaire, Victoria is Closed for Winter but our B&B is OPEN!

Chi Kiosk in Glenaire, Victoria is Closed for Winter but our B&B is OPEN… BOOK NOW!

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