Kales with garlic

Kales with garlic

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
1 bunch cavalo nero
1 bunch curly kale
2 tablespoons olive oil
1 garlic clove, thinly sliced
salt flakes
freshly ground pepper

Method

  1. Strip the leaves from the stems of the cavolo nero and kale, then roughly chop. Blanch the greens in a large saucepan of boiling water for 2–3 minutes.
  2. Meanwhile, warm the oil in a large frying pan over a low heat, add the garlic and cook gently until softened. Increase the heat to high. Drain the greens and toss in the garlicky oil, then season and serve.
Tags:
French classics
Farmhouse
rustic
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