Cavolo riccio e spinaci alla crema di Tom Kerridge

Ingredienti

• 200 g kale leaves, shredded
• 40 g butter
• 2 banana shallots, peeled and finely diced
• 3 cloves of garlic, finely sliced
• 200 ml double cream
• 200 g baby spinach, roughly chopped
• 1/4 of a nutmeg, finely grated
• Salt and freshly ground black pepper

Preparazione

1. 1

   Place a large saucepan of water onto the hob over a high heat. Season generously with salt and bring up to the boil. Drop the kale into the water and cook for 1 minute. Drain through a colander and run cold water over the kale to cool it quickly. Gently squeeze out any excess water with your hands. Put the butter in a large non-stick sauté pan and place over a medium to high heat. When the butter begins to foam, add the shallots and cook for 5 minutes or until softened. Add the garlic and cook for a further 2 minutes.Pour the cream into the pan and bring up to a simmer. Continue to cook until the cream has reduced by half. Add the drained kale to the pan along with the spinach and continue to cook for 2-3 minutes. Add the nutmeg, season with salt and pepper, then remove from the heat. Transfer to a warmed bowl to serve.