Catherine Brown

Buttered Kail

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: The young leaves from the top of the plant are the best. Young kail is good raw, finely chopped in a salad, or stir-fried in butter with garlic, ginger and raisins. This peppery vegetable is best kept out of boiling water.

Ingredients

  • 50 g (2 oz) butter
  • 3 cloves garlic, crushed (optional)

Method

Cooking and Serving

Heat the butter in a wok. Add the garlic and ginger and cook for a few minutes to release the flavour. Add kail and stir-fry for a few minutes till it wilts. Add raisins and serve.