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By Elly Curshen
3 leeks, trimmed and finely shredded
200g pack cavolo nero, stalks removed, leaves finely shredded
30g vegan butter alternative
1/2 lemon, juice
25g toasted pine nuts
1 Wash the shredded leeks and cavolo nero in hot water and drain (do not worry about making it bone dry). Melt the vegan butter in a large frying pan or wok. Add the drained greens, sprinkle with a large pinch of sea salt flakes, add the raisins and sauté until the water has evaporated and the vegetables are wilted and softened (about 4-5 minutes).
2 Squeeze over the lemon juice, transfer to a warm serving dish and sprinkle over the toasted pine nuts before serving immediately.
Typical values per serving:
This recipe was first published in Mon Nov 08 10:42:00 GMT 2021.