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Heston's Easter braised kale & spinach
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‘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’
60g unsalted butter
20g shallots, finely chopped
10g garlic, peeled and finely sliced
30g white wine vinegar
80g white wine
Juice and zest of ½ lemon
Salt and black pepper
1 tbsp pine nuts, toasted
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.
Typical values per serving:
This recipe was first published in April 2015.