I made this dish to go with the Roasted Pork Belly but I ended up liking the simple taste of this dish than the pork belly. Maybe I was just in the mood of eating some vegetable that night.
All in all, this is a very simple side dish to make. I’ll definitely make it again. 🙂
**Recipe from NOPI: The Cookbook**
600g curly kale, thick stems discarded and leaves roughly cut into 4cm wide slices (370g)
2 tbsp olive oil
2 mild red chilies (de-seeded if you don’t want the heat- I didn’t de-seed mine :P), sliced into 3mm rounds
3 garlic cloves, thinly sliced
coarse sea salt
1. Place a large saucepan on a high heat with plenty of salted water. Bring to the boil, add the kale and blanch for 1 minute. Drain well, pat dry with a clean tea towel and set aside until required.
2. Wipe the pan clean and return it to a medium high heat with the oil, chilies and garlic. Fry for 1-2 minutes, until the garlic starts to turn golden and the chilli crisp. Remove the pan from the heat, use a slotted spoon to lift out the chilli and garlic and set them aside. Return the pan to the heat – with the oil – and add the kale and 3/4 tsp of salt. Stir through for a final 2 minutes, then serve, with the chilli and garlic sprinkled on top.