Crispy fried kale with hazelnuts & gremolata
Kale with onions and hazelnuts
Ingredients
- 600 g fresh kale
- 100 g onion
- 30 g roasted hazelnuts
- 3 tablespoons of rapeseed oil for frying
- 1 tbsp hazelnut oil
- 2. The Gremolata
- grated nutmeg
- sea salt
- freshly ground black pepper
- a little raw sugar
Method
- Remove the kale leaves from the stems and discard the tough ribs, then wash thoroughly in cold water and dry. A salad spinner works well for this. Cut the kale into thin strips.
- Peel the onions and cut them into very thin strips.
- Place hazelnuts in a clear plastic bag and roughly crush them using the bottom of a small pan.
- Preheat a large frying pan with the oil over medium heat and sauté the onions and kale until well browned. Towards the end of the cooking time, add the hazelnuts, hazelnut oil, and gremolata.
- Season well with nutmeg, salt, pepper and sugar.
Crispy fried kale with gremolata and hazelnuts – an aromatic winter dish that demonstrates just how versatile this superfood truly is. Pan-roasted kale meets caramelized onions, nutty roasted aromas, and fresh citrus notes.
- 600 g
- 100 g
Onion
- 30 g
