- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g fresh breadcrumb
- 2 garlic cloves, finely chopped
- 1 small bunch flat-leaf parsley, chopped
- zest 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g kale, shredded, stalks removed
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 400g large-leaf spinach, washed
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Melt the butter in a large frying pan over a medium heat until it turns a nut-brown colour. Add the breadcrumbs and garlic, then fry, stirring, until golden. Add the parsley and lemon zest. Season with a little salt, then tip onto a piece of kitchen paper and let cool.
Heat the oil in a large pan over a medium heat, then cook the kale until just softened – add a splash of water if it starts to stick. Add the spinach, then cook for 3-4 mins. Drain any excess water from the pan, then season with sea salt and black pepper. Spoon into a serving dish, top with the breadcrumb mixture and serve.