1 bag curly kale, stalks removed and shredded
2 large banana shallots, finely sliced
2 sprigs of rosemary
From the store cupboard:
Melt the butter in a large frying pan with a lid, add the shallots and cook gently for 5 – 10 mins until very soft.
Add the rosemary and kale, season with salt. Put the lid on the pan, turn the heat down very low and cook gently for about 20 mins, stirring occasionally.
This is delicious served hot or cold.
Try adding some finely chopped chilli pepper to the shallots to add a nice kick to the dish!