Grilled Kale with Elderflower Peaso Butter

Elderflower Peaso
Nordic Shoyu
Grilled Kale with Elderflower Peaso Butter
Serves 2-4
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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