1 kilogram curly kale or 1.4 kg Savoy cabbage, quartered, cored and coarsely shredded
salt and ground black pepper
1 3/4 tablespoons butter
6 rashers dry cure, rindless streaky bacon, cut into strips
Remove and discard any tough or discolored outer leaves from the curly kale. Blanch the curly kale for
20 seconds in boiling, salted water; blanch the cabbage for 1-2 minutes. Drain and
immediately plunge into cold water to stop further cooking. Drain again
and tip out on to kitchen paper to dry. Set aside. Melt the butter in a wok or
large frying pan. Add the bacon and fry gently for 3-4 minutes or until
turning golden brown. Toss in the curly kale or cabbage and stir-fry for
3-4 minutes until coated with butter and heated through. Season well and
serve.
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