Ingredients
500g kalettes or shredded kale75g butter
1 tsp chopped rosemary
2 tsp (a good pinch) Cornish Sea Salt Flakes
1 tsp orange zest
2 tsp orange juice
1 tsp kraut powder (optional)
Instructions
Remove the kalettes from their stalk (as you would with Brussels sprouts) and wash under cold water to remove any mud or grit. Pat dry with a clean tea-towel or with kitchen roll.
Melt the butter in a large frying pan and add the kalettes (whole). Toss the kalettes in the melted butter and keep them moving until wilted. Season with chopped rosemary and a good pinch of Cornish Sea Salt Flakes. Squeeze the juice of half an orange into the pan and stir.
If using, sprinkle the kalettes with kraut powder* before serving.
*To make kraut powder:
Take 75g of Sauerkraut and spread evenly on a baking tray. Dry in a low oven (at 50-75˚C) for 4-6 hours, then blitz using a spice blender into a fine powder. Store in an airtight container and sprinkle on dishes to add a zingy, umami flavour.
