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Green Bowls with Macadamia Cream
Total Time 15 minutes
Servings 2 people
Ingredients
- 150 g (5oz) macadamias, roasted (some for the sauce and some for crunch)
- 1 bunch broccolini 150g / 5oz
- 1 large bunch kale leaves torn
- 2 tablespoons soy sauce
- 3 tablespoons rice or white wine vinegar
Instructions
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Place ONLY 100g (3.5oz) of the macadamias in a tall heat-proof jug. Save the remaining macadamias for serving. Pour over 100g (3.5oz) boiling water and allow to stand while you cook the greens.
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Bring 1cm (1/2in) salted water to the boil in a large saucepan. Meanwhile, slice broccolini into 1/3s. Add broccolini to the pot and reduce heat to medium high. Cover and set your timer for 3 minutes.
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When the timer goes, add the kale leaves and return the lid. Simmer rapidly for 2 minutes or until the kale and broccolini are tender. Drain and allow to cool for a minute or so.
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Return greens to the pan. Season with soy sauce and 2 tablespoons of the vinegar. Save the remaining vinegar for the sauce.
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To finish the macadamia cream, add a little salt and the remaining 1 tablespoon vinegar. Puree with a stick blender or food processor until you have a creamy sauce. Stir in 2 tablespoons extra virgin olive oil. Taste sauce and season with more vinegar or salt if needed.
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Pile the cooked greens into two bowls. Top with macadamia cream and serve with the extra macadamias scattered over.