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Buttered Curly Kale
This is a very simple recipe and one of my favourite ways of preparing curly kale. If you want to ring in the changes, you could try substituting spinach or any other leafy green vegetable, such as Savoy cabbage for the curly kale.
Ingredients
- serves: 4-6
- time: N/A
- oven temp: N/A°C / N/A°F
- 1 tbsp olive oil
- 25 g/1 oz butter
- 1 shallot, finely chopped
- 4 tbsp white wine
- 675 g/1 1/2 lb curly kale, thick stalks removed and shredded
- salt and freshly ground black pepper
Buttered Curly Kale
Heat the oil in a sauté pan. Add the butter and once it has stopped foaming, tip in the shallot. Sauté for 2-3 minutes until softened but not coloured.
Add the white wine to the pan and allow to bubble up and slightly reduce, then tip in the curly kale and sauté for another 2-3 minutes until the curly kale is tender. Season to taste.
To Serve
Tip the buttered curly kale into the warmed serving dish.