Tom Kerridge's Braised Kale and Cavolo Nero
This is a quick-cook, easy side dish that’s vibrant and packed with goodness. Cooking in chicken stock adds flavour– or you could use vegetable stock if preferred.
Ingredients
Method
Heat the olive oil and butter in a large non-stick sauté pan. When the butter melts, add the garlic and stir well.
Cook the garlic for 1 minute, then add the kale and cavolo nero and cook for 3-4 minutes, stirring regularly, before adding the chicken stock.
Cook for another 3-4 minutes or until the stock has been completely absorbed and the vegetables are tender. Season with salt and pepper to taste.
Tom's Tip:
The key to cooking brassicas is not to overcook them or they become soggy and lose their colour. You want them tender but with a bit of bite.
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