Rhubarb & White Chocolate Torte
Spring special served at the Field Kitchen
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4.5 hours
-
Serves 8
5 minutes
Serves 4
What you'll need…
- 1 bunch carrot tops washed and roughly chopped
- 1 bunch of Kale again roughly chopped (or Spring Greens)
- 4 cloves garlic crushed
- 1 tsp cumin seeds
- Olive oil and seasoning to taste
The method
1
Warm the olive oil in a pan with the garlic and cumin before it gets too hot add the carrot tops and kale stir fry for around 2 mins.
2
season and serve as a side vegetable or as part of a stir fry.
Recipe from: Mark Price Groobarbs Field Kitchen. Image from: www.forkintheroad.co
