Shredded kale with sultanas and almonds, helping make a super veg even tastier

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Regarded as a superfood and often blitzed in blender for a veggie drink, kale’s flavour can take some getting accustomed to. So here is recipe spiced up with eastern Mediterranean and North African additions to up the enjoyment factor!
When buying kale, look for a fresh green colour with moist, crisp, unwilted leaves. Remove any thick stems on the kale before you start cooking they can be a little tough. Kale can be substituted for cabbage or spinach and makes a great dish when sautéed with garlic, a little soy and a sprinkling of chopped roasted nuts.

Ingredients

25g butter
200g kale, shredded
4 tbsp dry white wine
Salt and black pepper
75g sultanas
50g flaked almonds
2 tbsp crème fraiche

Instruction

Heat the butter in a wok or large frying pan. Add the kale and stir-fry for 3 minutes.

Add the wine and season well. Reduce the heat, cover and cook gently for 5 minutes until the kale is tender.

Stir in the sultanas, almonds and crème fraiche and stir-fry for a further minute.

Serve with a hearty stew.

(Courtesy thinkvegetables.co.uk)

Bruce McMichael

I am freelance journalist and published author focusing on food and drink; business startups and enterprise; culture and travel. I have also written about the global upstream oil and gas industry, shipping and current affairs. Based in London, I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

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