Bean and Kale Cobbler with Seagreens

I haven’t posted about food for a while but was inspired to create this recipe after browsing the Jack Monroe cook book and on ordering some Cornish Seagreens. It’s tasty, nourishing and reminded me how satisfying it is to play with recipes

Bean & Kale Cobbler with Sea greens
serves 4

This is an adaption of Jack Monroe’s Leafy Scones that are cooked on top of a bean & veg stew. It has added (and optional) seaweed leaves to boost mineral and fibre content-

For the scones-
http://agirlcalledjack.com/2015/03/16/cabbage-griddle-scones-13p/

cobbler

70g finely shredded kale, cabbage or other leafy greens (I used kale)
200g self-raising flour
1 level teaspoon (5g) baking powder
optional: a pinch of salt,
50ml milk
2 eggs, 25g butter/margarine

Toss the shredded cabbage or greens into a mixing bowl. Pour over the flour, add the baking powder, rub in the butter and make a well in the centre of the dry ingredients.
Pour the milk into the well and break the eggs on top. Mix together with a wooden spoon until it forms a pliable – but not too sticky – dough. Briefly knead the dough. Leave to one side until ready to use as a cobbler top. Then on a heavily floured work surface flatten to around 2.5cm thick. Using a large cookie cutter (approximately 8cm), cut individual scones from the dough.

Bean & Veg Stew-
1⁄2 a tin of kidney beans (or chick pea, borlotti etc.)
1⁄2 a tin of chopped plum tomatoes
1 large carrot- chopped
1 medium onion- chopped
1 clove garlic
Handful peas
Tbsp of sea greens or seaweed sea salad- soaked in cold water Olive oil
Oregano, marjoram
Veg stock – bouillon powder
2 tbsp grated cheese

– Using a heavy bottomed saucepan that can transfer to oven- sauté onions and garlic in tbsp olive oil. Sauté uncovered with a pinch of salt for 5 mins
– Add chopped carrots, beans, herbs & black pepper and continue to sauté for 5 mins
– Add a cup of water, veg stock, peas and seagreens and cook for a further 5 mins – Add the tinned tomatoes, simmer and taste

Pre-heat oven to Gas Mark 6

– Arrange scones on top of stew and cover with grated cheese
– place in centre of oven and cook 20-25 mins
– Check scones are cooked ( especially in centre) with a sharp knife

Serve with steamed broccoli or salad leaves

 

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