Smoked Creamy Kale & Chestnuts

| 2 November 2016

It is got to be one of our favourite combos right now. So good, we could have it as a side every dinner. every. single day.

There is no excuse to not eat kale at this time of the year as it goes so abundantly and lushly right here right now. Basically, it is the superfood of the season. So go, get it. Same story with chestnuts. Often overlooked, this incredibly creamy tree-nut grows right under our noses and reaches perfect ripeness at this time of the year. Coincidence these two ingredients go so well together? We don’t think so.

Wanna try?

It is super simple and takes 5mins tops to make.

Warning: massaging skills required.

Ok, so here we go. The secret is out.

Smoked Massaged Kale & Chestnuts


(serves 2)

A big bunch of kale (Cavolo Nero)

1/2 jar of chestnuts (approx 60g)

1 heap TBLS of walnut butter (or any nut/seed butter of your choice)

generous pinch on unprocessed sea salt

juice of 1/2 lemon

1 tsp of organic smoke liquid (optional, but yummy). We get ours here. 


Destalk the kale and use your best knife skills (we love using a ceramic knife for this) to chop the leaves of the kale as fine as you can (this really helps your digestion process). Place the finely chopped kale in a big salad bowl, add lemon juice, salt, nut butter, and liquid smoke and massage vigorously with your hands for about 5 minutes or until the kale is wilted and soft. Basically, what we are doing here is chemically ‘cooking’ the cake while preserving all the nutrients and enzymes. If you don’t do this (massaging that is) – the kale will be much harder to digest, you have our warning!

Serve the kale with any savoury meal topped generously with chestnuts for the ultimate on-season superfood feast.

With Celebration & Appreciation,

Joel & Aiste xx