Kale with Hot Peppers, Green Peas, and Fermented Milk Sauce
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
1
Description
Recipe by Chef John Smith from the Culinary School.
Ingredients
- Water - 5 fl oz
- Apple Cider Vinegar - 0 fl oz
- Salt - 0.5 oz
- Mild Chili Spice - 1 piece
- Rosemary - 1 sprig
- Thyme - 1 sprig
- Basil - 0.7 oz
- Snap Peas - 4 pieces
- Ryzhenka - 3 fl oz
- Fresh Mint - 0.2 oz
- Meyer Lemon Juice - 0 fl oz
- Sugar - to taste
- Ground Black Pepper - to taste
- Kale - 4 stalks
- Grapeseed Oil - to taste
- Butter - 0.4 oz
Step by Step guide
Step 1
Prepare the marinade for the peppers. To do this, combine water, apple cider vinegar, and 10 grams of salt in a saucepan and heat everything to 176°F on the stove.
Step 2
Slice the hot pepper into rings about 3–4 mm wide.
Step 3
Add sprigs of rosemary, thyme, basil, hot pepper, and green pea pods to the marinade.
Step 4
Let it steep for 15 minutes.
Step 5
Tear the leaves from 10 grams of basil and mint and chop them finely.
Step 6
Mix the basil, mint, and fermented baked milk.
Step 7
Add 5 ml of lemon juice, salt, pepper, and sugar to taste.
Step 8
Pour grape seed oil into the skillet and spread it evenly across the surface.
Step 9
Place the kale leaves in the skillet.
Step 10
Add lemon juice to taste, butter, and sauté for about 4 minutes.
Step 11
Transfer the cooked leaves to a cutting board or plate. Pat the leaves dry gently with paper towels.
Step 12
Remove the peppers and peas from the marinade.
Step 13
Pour the sauce made from fermented baked milk onto the bottom of a plate. Add kale, peas, and bell pepper, then garnish with basil leaves and assorted garden herbs; even cucumber flowers and nasturtiums will work.
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