THE CHARRED CABBAGE-PULSE

(Our Play on Portuguese Sautéed Kale and Beans)

THE CHARRED CABBAGE-PULSE

Ingredients: 300g Kale (shredded), 400g Black-eyed beans (canned), 100g Chouriço (minced), 1 tsp Smoked paprika, 1 tsp Garlic powder, 3 tbsp Olive oil, 1 tbsp Wine vinegar...

Ingredients

  • 300g Kale (shredded)
  • 400g Black-eyed beans (canned)
  • 100g Chouriço (minced)
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 3 tbsp Olive oil
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Fry chouriço in oil until blackened and crispy; remove.
  2. The Bloom Add spices and vinegar to the hot fat with a tiny 15ml splash of water; the steam will release the smoke.
  3. The Marriage Add kale and beans; toss on high heat for 5 minutes until charred and coated in red silk.
  4. The Final Flourish Top with raw chouriço bits and extra virgin olive oil.

Cuisine: Portuguese

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