Grilled Kale with Elderflower Peaso Butter

Elderflower Peaso
Nordic Shoyu
Grilled Kale with Elderflower Peaso Butter
Serves 2-4
This item is no longer available.
The Ocean Bundle
The Ocean Bundle
This item is no longer available.
Elderflower Peaso
Elderflower Peaso
This item is no longer available.
Nordic Shoyu
Nordic Shoyu
Ingredients

1 bunch of kale 
100 g of butter 
1/3 jar of Elderflower Peaso
10 ml of Nordic Shoyu
50 g of neutral oil

Method
  • Heat the butter in a pan to 145°C or until it reaches a noisette (nutty brown) stage. 
  • Add the Elderflower Peaso. Stir well and allow to cool until it reaches a soft, spreadable consistency. 
  • Stir in the Nordic Shoyu and set aside. 
  • Remove the stems from the kale. 
  • Wash the kale thoroughly and dry well. 
  • In a very hot pan, add the neutral oil and the kale. Allow the kale to toast well, being careful not to burn it.  
  • Add the elderflower butter and stir gently, being careful not to break the leaves too much.

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