Italian kale

This recipe makes the perfect side salad for any roast dinner - by Barbara Northwood

Italian kale

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The Italian term agrodolce means sweet and sour, and usually refers to vegetables that have been flavoured and dressed with vinegar – which is what I’ve done to this lovely kale.

Ingredients

3 tbsp olive oil

3 garlic cloves, finely sliced

3 tbsp red wine vinegar

300g cavolo nero or kale, roughly shredded

Method

Heat the oil in a large pan with a lid and sizzle the garlic, then add the vinegar and a splash of water.
Tip the kale into the pan, cover and wilt in the steam for 4-5 mins, adding a splash more water if the pan gets too dry. Once wilted, season with a little sea salt.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.