Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 31
Red Russian Kale with Orange and Nutmeg
ОглавлениеRemove the thicker stalks from the kale and discard them. Chop the kale coarsely.
Heat the olive oil in a wide pan, toss in the kale and cook over a medium heat for about 2 minutes until it has shrunk and become glossy. Add the vegetable stock or water, the orange zest and juice and the nutmeg. Cover with baking parchment, lower the heat and simmer for 3-5 minutes until the kale is soft. Season with salt and pepper and serve.
| Serves 4 as a side dish |
|---|
| 500g(18oz)kale |
| 2 tbsp olive oil |
| 2 tbsp vegetable stock or water |
| finely grated zest of 1 orange |
| juice of 1/2 orange |
| 1/4 tsp freshly grated nutmeg |
| salt and pepper |
