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.
Wilted Kale with nutmeg and butter
Photographer: Adam
Serves 6 as a side
INGREDIENTS
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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
METHOD
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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.
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