Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 61

When it is touched with frost, it is hard to picture a leaf so beautiful as kale, even more than a nasturtium with morning dew caught in its veins. But there is more to it than that. The frost will sweeten the strident notes of the brassica, just as it does with sprouts and parsnips.

Cabbage and pork is an age-old marriage that I am still finding new versions of. Brussels sprouts, fried and tossed with bacon and cream, was a recent one; white cabbage with crumbled black pudding; a salad of sprouted broccoli and shredded coppa. All variations on a theme that works brilliantly. Chorizo has a spiciness that goes nicely with kale but, more importantly, it has great pearls of fat that will work the same magic with the dark, bitter leaves as sausages do for sauerkraut and streaky bacon does for Brussels sprouts.