Brown butter and beer braised kale with cranberries and pecans.
I absolutely love kale. It’s packed with flavour and nutrients and it’s incredibly quick and easy to cook. Braising kale in beer and brown butter gives the finished dish a really nice nutty flavour and the quick method of cooking ensures that the kale retains its vibrant green colour.
Ingredients for 4
2 bunches of kale
2 tbsp. unsalted butter
120ml beer of your choice
60ml chicken stock
1tbsp reduced sugar dried cranberries (this is optional)
3 tbsp. roasted chopped pecans
Sea salt and freshly ground black pepper to taste
Method.
1. First prepare the kale by washing it and then cutting out the stem. It is important to cut out the center stem because it can be tough and chewy. Once you have removed the stems, quickly shred the kale by rolling up the leaves into a cylinder and roughly slicing them. Set to one side.
2. In a large frying pan or sauté pan place two tablespoons of butter and cook on a medium heat until starting to turn a light brown colour. At this stage quickly add the beer and chicken stock and turn up the heat to high. Bring to the boil and then add the kale.
3. Cook the kale for approximately 3 minutes until most of the moisture has evaporated and the kale is nicely glazed. Add the chopped pecans and seasoning to taste. Transfer to a serving platter and sprinkle with the dried cranberries.
Chef’s tip:
Make sure that the liquid is boiling and the heat is on high before adding the kale, you don’t want to slow cook it because it can lose its vibrant green colour if it is stewed for too long.
We hope you find this article of interest,
Trade Locally.