Shredded Kale with Sultanas and Almonds
Kale should have a fresh green colour with moist, crisp, unwilted leaves. Remove any thick stems on the kale before you start cooking they can be a little tough. Kale can be substituted for cabbage or spinach and makes a great dish when sautéed with garlic, a little soy and a sprinkling of chopped roasted nuts.
200g kale, shredded
4 tbsp dry white wine
Salt and black pepper
50g flaked almonds
2 tbsp crème fraiche
Heat the butter in a wok or large frying pan. Add the kale and stir-fry for 3 minutes.
Add the wine and season well. Reduce the heat, cover and cook gently for 5 minutes until the kale is tender.
Stir in the sultanas, almonds and crème fraiche and stir-fry for a further minute.
Serve with a hearty stew.