Rich in folate, calcium, iron, potassium, fibre and trace minerals, among other goodies, this dish is not only DELICIOUS but also healing and super nourishing.
Cabbage made a daily appearance on our dinner table in my childhood. This was due to my dad being diagnosed with diabetes in his forties, combined with a recommendation from his doctor telling him to give up sugar and eat more cabbage. Overnight the sugar ban took place ‘no sugar in our tea’ and the dreaded cabbage was introduced. Boiled for many hours on day one, then fried with onions day two and three, the process kept repeating itself until my dad passed away at the age of eighty. Needless to say, I doubt any poor nutrient survived the process. It took me decades to come to love this little member of the brassica family again.
Sweet sautéed onions and kale really are a fantastic match. The pretty Beluga lentil brightened with the tang of creamy feta and the sweetness of petit pois elevates this to a complete dish. It is also perfect for entertaining, and ideal in a lunch box or as part of a buffet. This is a simple recipe that can be prepared ahead of time.