Sautéed kale with black barley, garlic, truffle butter
Recipe by Pistachio Dining at Torrens
- 200g mixed selection of kale or cabbage
- 100g black barley
- 1 Onion diced
- 3 Cloves garlic
- Truffle butter (leftovers from the above recipe)
Method
Bring a large pot of water to the boil and place barley in to cook for around 20 minutes or until soft
While barley is cooking clean the kale and roughly chop to make it easier to cook
In a large sauté pan cook onion, garlic until soft
Once soft add cleaned kale and sauté over moderate heat until the kale starts to break down
Season
Strain the barley when it’s cooked and add to kale mix season again and mix well
Just before serving fold through the truffle butter and place into a side dish
Would be a great side dish for the Boxgum Pork
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