Wilted kale with fried chilli and garlic from Nopi - The Cookbook (page 95) by Yotam Ottolenghi and Ramael Scully

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Five-spiced tofu with steamed aubergines and cardamom passata; Spiced chickpea patties with coconut and curry leaf paste

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on February 15, 2022

    Occasionally the urge for green vegetables hits, usually when you are tired, overworked, stressed or anxious. How wonderful a large plate of greens looks, smells and tastes at those times. Don’t worry, Ottolenghi has your back, try this kale dish. It combines the great Asian flavours of garlic and chilli - I sometimes add ginger, spring onions (scallions) and a little soy. Quick to make, it is just a few minutes from stove to table. We have made it many times - including making it with Lao Gan Ma Black-Bean-Chilli paste - it makes the best ever kale dish.

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