Kale with pickled onion and currants.
Cook time: NA | Prep time: 20 mins + overnight pickle | Serves: 4
Ingredients.
1 Spanish onion, finely sliced
1 tablespoon hibiscus flowers, can omit
1 tablespoon yellow mustard seeds
1/2 teaspoon caster sugar
1 cup white vinegar
1 bunch kale, leaves removed and finely sliced
1 teaspoon sea salt
1 lemon, juice
1/4 cup olive oil
1/2 cup dried currants
1 cup pickled onion
Method.
1. To make to pickled onions. Place sliced onion into a glass jar with an airtight lid. Add hibiscus flowers (can omit), mustard seeds, caster sugar, white vinegar and 1 cup of water. Leave in the fridge overnight and for up to 2 months.
2. In a large serving bowl add kale, sea salt, lemon juice and olive oil. Massage all the leaves to coat dressing, you will get a glossy, vibrant green colour. Add dried currants and pickled onion. Mix to combine and serve.
