Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the ribs out of the leaves of savoy cabbage and pluck the leaves to the same size as with kale.
4. 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.
5. 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.
6. Pour in the olive oil, mix and season with pepper, salt and nutmeg.
7. We ate a turkey breast fillet with the cabbage.