Kale with Peaches, Cashews and English Ricotta
This salad features English peaches or slightly overripe ones, sautéed with cavolo nero, chillies, and cashews. Top with creamy ricotta for a delightful dish!
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Cooking tools:
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Serving platter
- Spoon
Ingredients
- 250g cavolo nero
- 2 peaches, stoned and cut into 6
- Spring onions, trimmed and chopped
- 75g cashew nuts, toasted
- 1 red chilli, deseeded and finely sliced
- 100g ricotta
- 2 tablespoons olive oil
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