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Sautee of Flowering Kale

7 October 2016

ingredients

1 bunch flowering kale

1 tablespoon extra virgin olive oil

1 onion

1 clove garlic - optional

1 pure pork sausage

100ml water or chicken stock

salt and freshly ground pepper

Lemon

equipment

Chopping board; Paring knife and Cooks knife; Colander; Fry pan; Metal stirring spoon; 

method

Step 1.

Trim and rinse the kale in cold water.

Set aside to drain in a colander

Step 2.

Peel and dice the onion.

Peel the garlic, keep whole

Step 3.

Place a pan over moderate heat, add the olive oil and once this is heated, add the onion. 

Saute the onion gently until it is clear and transluscent - this may take up to 10 minutes.

After 5 minutes, add the whole clove of garlic

Step 4.

While the onion is sauteing, skin the sausage and break the meat up into pieces using a metal spoon or knife

Step 5.

Add the sausage to the onion and garlic, breaking it up as much as you can with a metal spoon.

Allow the sausage to cook through - this will take another 5 minutes or so

Step 6.

Once the sausage is cooked add the drained kale.  Add the water or stock to moisten all of the ingredients. Stir well.

Cover the pan and cook for a further 5 to 10 minutes until the kale is cooked to your liking.

Step 7.

 Check the seasoning of salt and pepper and serve, warm or at room temperature with a squeeze of lemon

source

Recipe by Elizabeth Peddey