Abayeye Shewa’s Kale and Mustard Leaves Cooked with Garlic

Name: Abayeye Shewa’s Kale and Mustard Leaves Cooked with Garlic
Yield: Feeds 4
Ingredients: 600 g (1¼ lb) kale, stems removed and very finely chopped (or half kale and half green mustard leaves); 1 long red pepper, finely diced (Shewa likes to add this for colour); 2 tbsp olive oil; 3 garlic cloves, finely chopped; 1 tsp ground rosemary or a bay leaf

Preparation info

Feeds
4

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

2 tbsp olive oil
3 garlic cloves, finely chopped
1 tsp ground

Starter
Vegan
Gluten-free

Method

Heat 1 tbsp oil in a large saucepan, and add the garlic and rosemary or bay leaf. Stir for a couple of minutes until the aromas are released.
Make sure your kale and mustard leaves (if using) are really finely chopped: this will give a better texture when cooked. Rinse and put in the saucepan without drying, stirring to coat in the garlic and herbs. Add 0.5cm (