Curly Kale baskets are quick & simple.
- Curly kale contains extremely high levels of Vitamins A, C and K.
- It is high in minerals and protective phytochemicals.
- Its phytochemicals facilitate oxygen transport to the tissues, in turn supporting immunity and liver function.
- Kale promotes the health of the heart, nerves, muscles, protects against high blood pressure, vascular disease and rheumatoid arthritis.
- Kale is good for the skin.
- Kale aids the nervous system, an essential stress busting food for relieving anxiety.
2 tbsp. Coconut Oil
450g Curly Kale
250g of tofu cut into small cubes OR 2 cooked chicken breasts cut into small cubes
1 tbsp. Soy sauce
2 Garlic cloves finely chopped
1 Onion finely chopped
1 tsp Cumin
1 tsp Turmeric
Salt & pepper to taste
1 Packet of filo pastry sheets
Stir fry the onion and garlic in the coconut oil for 2 minutes until softened.
Add the kale and continue to cook for two minutes.
Add the remaining ingredients one by one, stirring in-between. Add a splash of water and simmer for 5 minutes until the kale is soft.
Open up your filo pastry sheets and cut into rounds to fit inside a pudding or muffin tin tray. Overlay 2-3 sheets of pastry for each and try to gain some height for the filling.
Brush a little olive oil or melted coconut oil around the outside edges. Place a portion of filling in the middle of each basket.
Place in the oven at 200 degrees C for about 25 minutes, until golden brown.