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COOK

WILTED KALE WITH NUTMEG AND BUTTER

SERVES 6 AS A SIDE DISH

300g (10½ oz) kale 2 tbsp olive oil 3 cloves garlic, very finely sliced 2 tbsp butter 2 tbsp red wine vinegar Salt and pepper Freshly grated nutmeg to serve

Thoroughly wash kale and trim off any tough 1  stems. Roughly chop. 2  In a wok or large fry pan, heat olive oil over a med-high heat. Add garlic and fry for a couple of minutes until fragrant. Add kale. Cover with a lid and allow kale to wilt for a couple of minutes. 3  Add butter, red wine vinegar and season well with salt and pepper. Toss kale to coat well. Cook for a further 2 minutes until kale is al dente. 4  To serve, sprinkle generously with freshly

grated nutmeg.

SERVE WITH SLOW-ROASTED LAMB WITH SALSA VERDE (SEE PAGE 21)

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