Buttered cobnut kale
- Details
- By Laurence Guy
A marriage of two seasonal treats, cobnuts are a great source of free food . Best popped out of their husks and roasted dry in a hot over for 10 to 20 minutes before cracking open.
- Prepare a handful of roasted cobnuts and loosely break up with a pestle and mortar before setting aside.
- Wash and roughly slice your kale. Melt 100g butter in a wok over a medium heat until beginning to brown. A a couple of cloves of sliced garlic and the cobnuts and cook for about a minute before adding the kale and the juice of a lemon.
- Stirfry for 2-3 minutes and season with salt and pepper to taste
