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.
3 tbsp olive oil
3 garlic cloves, finely sliced
3 tbsp red wine vinegar
300g cavolo nero or kale, roughly shredded
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.