Cabbage with peas and almonds

Last Updated on July 26, 2024

Roasted kale with garlic, peas, almonds and sage leaves, served with grated lemon zest.

Ingredients:

750 g of capers 120 g frozen peas 80 g butter 45 g almond slices /td> 2 tbsp olive oil 1 tablespoon grated lemon zest 2 pcs garlic cloves sage leaves ground pepper salt

Procedure:

1. In a frying pan, sauté the peeled, minced garlic cloves and quartered kale in melted butter and 1 tbsp olive oil for 3 minutes
2. Then add the frozen peas and fry for another 3 minutes, season with salt and pepper
3. In the remaining heated olive oil, briefly (about 1 minute) fry the almond fries and sage leaves
4. Then stir in the kale and peas, sprinkle with finely grated lemon zest and serve.