A-rugula Kale Medley (Internal)

A-rugula Kale Medley (Internal)

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RM22.00
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RM22.00
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rocket-arugula kaleslider

BoomGrow's A-rugula Kale Medley is special. It comes with a head of peppery Rocket Arugula, and 3 heads of mixed kale varietals depending on availability - Dwarf Curly, Tuscan, Blue Scotch, or Purple.

  • Free delivery for weekly and fortnightly subscribers
  • RM 10 for purchases above RM 45
  • RM 15 for purchases below RM 45

Rocket arugula is the perfect marriage of gourmet flavour and nutrient density. Also known as arugula, rucola and roquette, it has long had a role in Italian and Mediterranean cookery. In ancient Rome and Egypt, arugula leaves and seeds were associated with aphrodisiac properties.

Nutrition Profile

Contains Vitamin A, C and K, phosphorus, quercetin as well as zeaxanthin and lutein.

Chef’s Info

Crisp and peppery, itʼs great served in salads, wilted in pasta or dressed on top of a pizza.

BoomGrow's Kale Medley is special. It comes with a mix of kale varietals depending on availability - Drawf Curly or Blue Scotch. They are all super packed with goodness and multiple possibilities for the creative chef!

Kale has a 2000-year history and was one of the most popular greens in the Middle Ages.

Nutrition Profile

A superfood for good reason, itʼs packed with antioxidants and anti-inflammatory properties. Vitamin content includes A, E, K, and B, and especially folate. It also has protein, iron, fibre and more vitamin C than other leafy greens. More calcium, gram-to-gram, than a cup of milk.

Chef’s Info

This hardy green tolerates cooking well, and we braising, steaming, or stir-frying to bring out its yummy flavours.

Recipe

Jay’s Kale and Arugula Pesto

“There's always a stash of kale and arugula pesto in my freezer. It's in pasta for quick school night dinners, slathered on a brioche bun for burgers, coating roasted veggies and peeking out of a nice pizza base.”

  • 2 cups kale

  • 1 cup arugula (increase arugula if you like it more peppery)

  • 2 cloves of garlic

  • 1/2 cup of parmesan cheese (grated)

  • 1/4 cup toasted pine nuts (or any nuts you have handy. Due to Covid MCO , I had very little pine nuts so topped with some pistachios)

  • A pinch of salt

In her epic book Salt, Fat, Acid, Heat, Samin Nosrat @ciaosamin makes it clear that good pesto must be made with a mortar and pestle. I am aware that a purist will balk but I just pop it all in the blender and emulsify with glugs of good olive oil.

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