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Green Bowls with Macadamia Cream

Green Bowls with Macadamia Cream

Course Dinner
Cuisine modern
Keyword 15-minutes, 6-ingredients, bowls, broccoli, greens, kale, macadamia, simple
Total Time 15 minutes
Servings 2 people


  • 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


  1. 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.

  2. 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.
  3. 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.
  4. Return greens to the pan. Season with soy sauce and 2 tablespoons of the vinegar. Save the remaining vinegar for the sauce.
  5. 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.
  6. Pile the cooked greens into two bowls. Top with macadamia cream and serve with the extra macadamias scattered over.

Recipe Video