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Kale gruel


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For 2 people
100 g of flour
some leaves of kale cabbage (possibly the most tender)
extra virgin olive oil
about 300 ml water


Peel the cabbage, cut into strips and let it simmer in a pan with a little oil and half a cup of water. Add salt, stir, cover and cook on low heat for 20-30 minutes: check your cooking occasionally and add a little more water if necessary.

While the cabbage is cooking, prepare the batter by mixing the flour with water and with a pinch of salt: use a whisk and stir thoroughly to eliminate any lumps.
Let it rest.

When the cabbage is ready add to the chickpea batter.

Grease a small ovenproof dish, preheat the pan with the oil for a minute in the oven at 200° C, pour the batter for about 20 minutes and bake again for the porridge, until the surface is golden brown.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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