YOU’LL NEED
2 bunches of green or red kale
3 cloves of garlic, thinly sliced
100g smoked butter
1 lemon, zest only
30g almond flakes, toasted
Salt
Pepper
METHOD
Boil a large pot of water and blanch kale until it turns bright green in colour.
Cook for a further 1.5 mins.
Drain and plunge into iced water.
Drain again and squeeze off access water
Heat a heavy-based pan to medium/high and add a drizzle of olive oil.
Add garlic and fry for 30 seconds (do not let it colour).
Add the butter and kale and saute for 2 minutes
Finish with salt, pepper and zest to your liking and toss.
Sprinkle with toasted almonds
This dish is the perfect accompaniment to any pie or pithivier.