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
- 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
Instructions
- 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
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
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
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.
Cook it from the original
This recipe comes from foodnetwork.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodnetwork.co.uk