By adding a few simple ingredients to our flavoursome kale, you can turn it into a delicious dinner party side.
2 large bunches of Darts Farm Kale
2 tablespoons of olive oil
3 cloves of garlic, thinly sliced
1/2 teaspoon of Cornish Rock Salt
1/4 teaspoon of freshly ground black pepper
Juice of one small lemon
Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves and rinse them, but do not dry.
Heat the oil in large sauté pan over medium heat. Add the garlic and cook, stirring for about 1 minute (do not let the garlic brown).
Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper and cover with a lid, stirring occasionally, until the kale is just tender (about 5 minutes). Remove from the heat, stir in the lemon juice, and serve.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.