An inventive autumnal side
250g curly kale
1 tsp sea salt
A splash of good olive oil
200ml sharp apple juice
1 tbsp red miso
1 tsp sesame seeds, toasted
Strip the kale off its stalks and roughly chop the leaves. Place in a large bowl and sprinkle over the salt and a splash of olive oil. Massage the salt and oil into the kale. You should feel the tough leaves begin to soften and see their colour darken slightly. Set to one side while you make the dressing.
Put the apple juice in a small pan and bring to a fast boil. Cook until it has reduced by half, then remove from the heat and whisk in the miso. Pour the dressing into a bowl.
Heat a dry pan over a high heat and when it is hot, add the massaged kale in batches, just a handful at a time. Cook each batch for 1-2 mins, just until the edges start to blacken and char. Add each batch to the bowl with the dressing as it cooks.
When all the kale has been cooked toss it well with the dressing, then mix through the sesame seeds and serve.
WASTE NOT Keep the stalks whenever you cook kale. They’re lovely stewed in olive oil with garlic, parmesan rinds and anchovies or pancetta.
Recipe: Thom Eagle