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    Heston's Easter braised kale & spinach

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    Heston's Easter braised kale & spinach

    ‘As winter recedes and nature’s greening begins, treat yourself to some delicious garden greens, braised with a little vinegar and white wine to accentuate the freshness. It’s hearty and unbelievably easy to do’
     

    • Vegetarian

    Serves: 4

    Ingredients

    60g unsalted butter
    20g shallots, finely chopped
    10g garlic, peeled and finely sliced
    30g white wine vinegar
    80g white wine
    100g kale
    100g spinach
    Juice and zest of ½ lemon
    Salt and black pepper
    1 tbsp pine nuts, toasted
     

    Method

    1. Place 20g of the butter in a pan over medium heat and add the shallots and garlic. Cook for a couple of minutes until soft with a little colour.

    2. Add the vinegar and the wine and reduce by half. Add the remainder of the butter, a little at a time and whisk until the mixture has thickened.

    3. Add the kale and stir until cooked through, about 2 minutes. Add the spinach and stir until cooked through, about 1 minute. Season with the lemon juice, lemon zest, salt and freshly ground pepper. Sprinkle over the pine nuts. Serve warm. 

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