Recipe by Jude Kereama
Ingredients:
Recipe:
Heat the olive oil in a large pan on a medium heat, then add the onions, carrots, celery, turnip and garlic. Cook until the onions are translucent. Add the passata and vegetable stock and bring to a simmer. Next, add the herbs and chilli flakes.
Then add in the pumpkin and squash and cook until al dente. Finally, add all the other ingredients and cook until the greens are just cooked and still vibrant. Season with salt and pepper.
To make the pesto, put the garlic and olive oil in a blender and blitz until smooth. Then add the kale and basil and blend until the mixture is a vivid green with a pouring consistency. Pour into a bowl and stir in the pine nuts and Parmesan cheese. Season with salt and pepper to taste.
To make the kale crisps, preheat the oven to 150°C. Destem the kale, rub it with some olive oil, season with salt and scatter on an oven tray. Pop it in the oven for about 25 minutes, making sure the kale is crisp but still green when it comes out.
To serve, pour the stew into big bowls and drizzle all over with the pesto. Top with the kale crisps and serve with crusty bread.
