Kale Meets Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g kale - leaves without stems
- 150 g savoy cabbae leaves without ribs
- 50 ml cream
- 2 tablespoon horseradish (cream horseradish), in glass or tube
- 2 tablespoon olive oil
- Pepper, white from the mill
- salt
- nutmeg
Print Recipe
Pin Recipe Instructions
- Here, kale is not about a hearty winter dish with lard and bacon ingredients and a long cooking time, but a very light variant that goes well as a side dish with sea fish or white meat. The combination with savoy cabbage is interesting.
- Pluck kale leaves without stems from the stems. I can`t say exactly how much kale you have to buy to get the intended amount of leaves, as the stems of the plants vary in thickness and weight.
- Cut the ribs out of the leaves of savoy cabbage and pluck the leaves to the same size as with kale.
- Blanch the cabbage leaves in boiling, salted water for 7 minutes. Drain and rinse with ice water so that the beautiful green color is retained. Drain the cabbage well.
- Heat a sufficiently large, coated pan with a high rim without fat, briefly toss the cabbage leaves in it so that any residual moisture evaporates, pour on the cream, add the cream horseradish and mix 1-2 tablespoons depending on the heat of the horseradish.
- Pour in the olive oil, mix and season with pepper, salt and nutmeg.
- We ate a turkey breast fillet with the cabbage.
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