Shredded kale with sultanas and almonds
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Kale can be substituted for cabbage or spinach and makes a great dish when sautéed with garlic, a little soy and a sprinkling of chopped roasted nuts.
Ingredients
Kale should have a fresh green colour with moist, crisp, unwilted leaves. Remove any thick stems before you start cooking.
- 25g (1oz) butter
- 200g (7oz) kale, shredded
- 4tbsp dry white wine
- 75g (3oz) sultanas
- 50g (2oz) flaked almonds
- 2tbsp crème fraiche
- Salt and black pepper
Method
- Heat the butter in a wok or large frying pan. Add the kale and stir-fry for 3 mins.
- Add the wine and season well. Reduce the heat, cover and cook gently for 5 mins, until the kale is tender.
- Stir in the sultanas, almonds and crème fraiche and stir-fry for a further minute. Serve with a hearty stew.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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