Quick-Fried Kale Recipe

Kale is an incredibly versatile vegetable, and we love both growing it and cooking with it.  Curly Kale is, as its name suggests, incredibly curly, but there is also the dark green (almost black) Cavolo Nero, brilliant for the Italian classic, Ribolitta, and the dramatic Redbor, a pinky-purplish colour.  Both grow in the garden through Winter, unless it is a horrendously snowy and icy one, and they look fantastic in big containers in a Winter Garden.  But back to Curly Kale.This is a brilliant Quick Fried Kale Recipe,  a bit like the ‘Crispy Seaweed’ served up in most Chinese restaurants.

Quick-Fried Kale

Prep Time: 10 minutes

Cook/Chill Time: 15 minutes

Yield: 4

(Taken from "Sarah Raven's Garden Cookbook")

"A quick and delicious vegetable dish that can be easily rustled up."


  • 2 garlic cloves, very thinly sliced
  • 125g (4 1/2 ozs) pancetta chunks
  • 30g (1 oz) butter
  • 1 tbsp olive oil
  • 300g (10 1/2 ozs) Kale, very well washed & rinsed, & roughly chopped
  • 1 tbsp white sugar
  • Salt & black pepper to taste


  1. Fry the garlic with the pancetta in a deep pan in the butter and olive oil until the pancetta is crisp.
  2. Add the kale and scatter over the sugar and seasoning. Cook on a low heat for 10 minutes. Enjoy your Quick-Fried Kale.

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