Kale with Garlic, Chilli and Serrano ham
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Best Way to Cook with Kale
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 fam4
5 minutes
10 minutes
Ingredients
- 12 oz kale, center stalks removed and cut into 5 cm strips
- 3 tbsp La Española Olive Oil
- 3 oz (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
preparation
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1.
Warm the La Española Olive Oil over a medium heat until fragrant and fruity.
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2.
Add the ham, anchovy, chilli, garlic and rosemary and sizzle gently for 4-5 minutes until the anchovies melt into the oil.
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3.
Wash the cavolo nero.
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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.
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5.
Remove the rosemary and generously drizzle with La Española Extra Virgin Olive Oil.
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6.
Serve immediately and enjoy!