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