Wilted Kale with nutmeg and butter
What I love about this side is its simplicity, and the fact the final dish truly is worth more than the sum of its parts. It is a welcome, silky addition to the side of a plate piled high with heavenly roast pork and parsnips. Throw it together just before serving, so the kale is hot and still a little firm to the bite once plated. I used Russian kale with its beautiful red stems, but any variety will be equally delicious.
Serves 6 as a side
- 300g kale
- 2 tbsp olive oil
- 3 cloves garlic, very finely sliced
- 2 tbsp butter
- 2 tbsp red wine vinegar
- Salt and pepper
- Freshly grated nutmeg to serve
- 1. Thoroughly wash kale and trim off any tough stems. Roughly chop.
- 2. In a wok or large fry pan, heat olive oil over a med-high heat. Add garlic and fry for a couple of minutes until fragrant. Add kale. Cover with a lid and allow the kale to wilt for a couple of minutes.
- 3. Add butter, red wine vinegar and season well with salt and pepper. Toss the kale to coat well. Cook for a further 2 minutes until kale is al dente.
- 4. To serve, sprinkle generously with freshly grated nutmeg.