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Kale sauté with garlic & butter
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200g bag of curly kale
2 tbsp vegetable oil
60g unsalted butter
2 cloves garlic, finely chopped
Blanch the kale in salted boiling water for about 2-3 minutes, then drain. Heat the oil in a large pan and when hot, add the butter till it starts foaming. Add the garlic and cook for 30 seconds to 1 minute then add the kale. Stir-fry for a further 2-3 minutes, season to taste and serve with a squeeze of lemon.
Typical values per serving:
This recipe was first published in December 2011.