Broccoli and Kale Bake
A good way to use your kale or cavolo nero. Leave the sausage meat out to make a vegetarian alternative
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45 mins
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Serves 2
45 Minutes
Serves 2
What you'll need…
- 2 Large leeks (slices & washed)
- 2 Large potatoes (peeled & finely sliced)
- 1 Bunch wild garlic
- 250g Spinach
- 50g Butter
The method
1
In a heavy based sauce pan cook the leeks in the butter until soft.
2
Add the potatoes and enough water to cover them and simmer until potatoes are cooked and soft.
3
Then add the spinach, wild garlic and salt and pepper to your taste. Allow to cook for 1 min giving it a stir as you go then mix with a hand blender keeping it nice and green. Serve with bread and a bit of cream or crème fraiche to finish. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen
