Garlicky buttered kale
- January 2019
- Serves 4
- Hands-on time 10 min
A simple but seriously good side dish of garlicky, buttery kale. We’ve used chilli and lemon too for extra zing and spice.
For an alternative, take a look at this warm salad of kale, roast squash and lentils.
- Gluten-free recipes
- 10.2g (5.5g saturated
- 2g (1.8g sugars)
- 500g kale
- 40g butter
- 1 garlic clove, sliced
- Pinch red chilli flakes
- Finely grated zest and juice 1 lemon
- Trim and discard the tough stalks from the kale and roughly chop the leaves. Rinse well, then shake dry.
- Melt the butter in a large heavy-based frying pan and gently fry the garlic, chilli flakes and lemon zest with a little salt and freshly ground black pepper for 3-4 minutes until soft but not browned. Add the kale and stir for about 5 minutes over a medium heat until just wilted. Add a little of the lemon juice, taste and adjust the seasoning if needed.
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