Blitzed kale with lemon and garlic
Based on a recipe from my friend April Bloomfield, a British chef based in New York, this is a wonderful way to eat kale. In fact, you can eat a lot of kale, with a lot of pleasure, when it’s...
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Cooking tools:
- Food processor
- Saucepan
- Stockpot
- Colander
- Tongs
- Spatula
- Microplane
- Pepper mill
- Serving bowl
- Serving platter
- Stove
Ingredients
- 3 large garlic cloves, peeled
- 400g curly kale, Red Russian or cavolo nero
- Up to 75ml extra virgin olive oil, plus a little extra to serve
- Sea salt
- black pepper
- Finely grated lemon zest
- A little flaky sea salt
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