Kale with garlic, chilli and Serrano ham
Rich, tender kale packed full of flavour with salty Serrano ham, sweet garlic and a hint of chilli spice. Completed by a generous drizzle of fruity La Española Extra Virgin Olive Oil, it is a delicious dish to add to a tapas feast for friends and family.
4
5
10
Ingredients
- 340g kale, centre stalks removed and cut into 5 cm strips
- 3 tbsp La Española Olive Oil
- 85g Serrano ham (around 4–6 slices), chopped
- 1 anchovy, chopped
- 1 red chilli, deseeded and finely chopped
- 3 garlic cloves, thinly sliced
- 1 tbsp lemon juice
- 1 sprig of rosemary
- La Española Extra Virgin Olive Oil, for drizzling
preparation
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1.
Warm the La Española Olive Oil in a large pan over a medium heat until it becomes fragrant.
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2.
Add the ham, anchovy, chilli, garlic, and rosemary, and cook gently for 4–5 minutes, allowing the anchovy to melt into the oil.
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3.
Wash the kale and shake off any excess water.
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4.
Turn the heat up to high. Add the kale with a small splash of water and stir-fry for 4–5 minutes until it’s vibrant green and the stalks are just tender.
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5.
Remove the rosemary, then finish with a generous drizzle of La Española Extra Virgin Olive Oil.
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6.
Serve immediately and enjoy.