RECIPE: Kalettes with toasted pistachios, pomegranate seeds and molasses

 

Kalettes are becoming more and more popular and this recipe from Josh is a great way to showcase this delicious, healthy and flavour-packed seasonal vegetable.

 
 
 
 

INGREDIENTS (serves 4)

  • 500g kalettes

  • 50g pistachios, chopped

  • 100ml olive oil

  • 100g pomegranate seeds

  • Pomegranate molasses

METHOD

Wash and trim the stem of the kalettes so that the root is flat (don’t worry if you lose some leaves, they’ll still go in the pan)

Blanch in boiling water for 1 minute until halfway cooked then immediately place them in a bowl of iced water to stop them cooking any further.

Gently toast the pistachios in a small pan until slightly golden then remove and set aside to cool.

Add the olive oil to a large pan and bring to a medium to high heat. Fry the kalettes until golden and slightly charred (abour 5 minutes) then stir in half of the toasted pistachios and cook for a further minute.

Remove from the heat and stir in half the pomegranates.

Season with salt and tip into a serving dish. Sprinkle the remaining pomegranates and toasted pistachios.

Finally, drizzle with molasses.

Serve and enjoy.

 
Simon Houston