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KALE WITH GARLIC, CHILLI AND SERRANO HAM

Extremadura

KALE WITH GARLIC, CHILLI AND SERRANO HAM

Rich, tender kale packed full of flavour with salty Serrano ham, sweet garlic and a hint of chili spice. Completed by a generous drizzle of fruity La Española Extra Virgin Olive Oil, it’s a delicious dish to add to a tapas feast for friends and fam

SERVES

4

PREPARATION TIME

5 minutes

COOKING TIME

10 minutes

ALLERGENS

INGREDIENTS

  • 5 cups kale, centre stalks removed and cut into 5 cm strips
  • 3 tbsp La Española Pure Olive Oil
  • 4-6 slices Serrano ham, chopped
  • 1 anchovy, chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 tbsp Lemon juice
  • 1 sprig of rosemary
  • La Española Extra Virgin Olive Oil, for drizzling

DIRECTIONS

  1. Warm the La Española Pure Olive Oil over a medium heat until fragrant and fruity.
  2. Add the ham, anchovy, chilli, garlic and rosemary and sizzle gently for 4-5 minutes until the anchovies melt into the oil.
  3. Wash the cavolo nero.
  4. Increase the heat to high. Add the cavolo nero with a splash of water and stir-fry for 4-5 minutes until vibrant green and the stalks just tender.
  5. Remove the rosemary and generously drizzle with La Española Extra Virgin Olive Oil.
  6. Serve immediately and enjoy!

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