Fried cavolo nero in garlic-lemon butter and toasted almonds

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Recipe by Damaris Beems Course: Veggie, SidesCuisine: Arabic, Lebanese
Servings

4

Preparation

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Cavolo nero is often compared to kale or wild spinach. But actually, that doesn’t do him justice. Cavolo nero is cavolo nero. Lovely structure, soft taste, great to combine. Whatever you combine it with, cavolo nero (or palm cabbage) absorbs it all with love. And then we eat it with love. While releasing some cries of delight at this Arabic version.

Ingredients

  • 1 kilo cavolo nero (or kale)

  • 5 cloves garlic

  • 2 lemons (for their juice)

  • 150 ml plant based yogurt

  • 2 table spoons substitute for honey

  • 0,5 table spoon sumac

  • olive oil

  • 50 gram plant based butter

  • salt and pepper

Preparation

  • Cut the stems off the palm cabbage and also remove the thick part of the vein from the leaf. First look in supreme adoration the splendour of those leaves. I think they are breathtakingly beautiful. Then cut the leaves into large pieces.
    Heat a large frying pan with olive oil. Stir fry the palm cabbage for a few minutes. When they have shrunk, free up space in the middle of the pan and let the butter melt in it.
    Now cut the garlic cloves into small pieces. Fry them a little brown in the butter. Gently.
  • In the meantime, toast the almonds in a dry frying pan to release their flavour. Then grind them in a small food processor or grind them coarsely in a mortar.
    In a bowl, mix the yogurt, ‘honey’, sumac and the juice of half or whole lemon.
  • Now mix the palm cabbage with the garlic butter in the pan. Stir well over medium heat. Then add the lemon juice (from 0.5 to whole lemon). Heat it up for a moment. Season with salt and pepper.
  • Now put the palm cabbage on a saucer. Drizzle with the almonds. And pour the yogurt around it.

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