- 150g kale leaves, woody stalks discarded
- 400g plain flour, plus extra for dusting
- 2 tsp dried mixed herbs
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 1 tsp sugar
- 300 ml buttermilk (or 300ml milk with 1 tbsp lemon juice stirred in and left to sit for 5 mins)
What To Do:
- Heat the oven to 200C (Gas Mark 6) and line a baking tray with baking paper.
- Tear the kale leaves into bite sized pieces and boil or steam them for a few minutes until tender. Refresh by running under cold water to cool, then drain and squeeze out any excess moisture. Chop finely, then puree to a paste with a hand blender.
Note: Kale can be fibrous, so if necessary add a tablespoon of the buttermilk to aid pureeing.
- Sift the flour, bicarbonate of soda, herbs, sea salt and sugar into a large mixing bowl, adding any sifted out herbs or salt back to the bowl, and make a well in the middle.
- Stir the pureed kale into the buttermilk, then add it to the well in the dry mixture, and stir with a wooden spoon until it forms a sticky dough.
- With floured hands, pat the dough into a ball and flatten slightly, then place on the baking sheet.
- Cut a deep cross across the top with a knife and sprinkle it with a little flour.
- Bake for 30 minutes or until the top is golden and tapping the bottom of the soda bread makes a hollow sound. Allow to cool on a wire rack.
Recipes to be credited to: ‘Developed by Veggie Desserts on behalf of Discover Great Veg’ www.discovergreatveg.co.uk