Zanahoria rizada y col negra estofadas de Tom Kerridge

Ingredientes

• 2 tbsp extra virgin olive oil
• 50 g butter
• 2 cloves garlic, sliced
• 300 g kale, roughly torn into 5cm pieces
• 300 g cavolo nero, roughly chopped
• 100 ml good quality chicken stock
• Salt and freshly ground black pepper

Preparación

1. 1

   Heat the olive oil and butter in a large non-stick sauté pan. When the butter melts, add the garlic and stir well.

2. 2

   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.

3. 3

   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.

4. 4

   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.