A workers' cooperative growing food on London's edge in the Lea Valley

Tag Archivestuscan kale

Jerusalem Artichoke & Cavolo Nero Pearled Risotto

¬†Ingredients: 1/2 cup (110g approx) pearl barley or pearl spelt. 300-400g Jerusalem Artichokes, peeled and cut into 2-inch pieces Salt 200-250g Tuscan kale, tough stems discarded (optional!) 3 tablespoons extra-virgin olive oil mixed with 3 tablespoons of vegetable oil 1 …