Kalettes with Cranberry, Almond & Goats Cheese
This recipe has all the taste and sophistication of a boutique bistro serving brunch. The great thing is, and we suggest you tell no one, is that it’s really quick and easy to prepare. Which also makes this dish a greater starter when you have friends over. It’ll be our little secret.
PREP TIME: 20 mins
- 500g Kalettes
- Rapeseed Oil
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 100g cup dried cranberries
- 1/4 cup sliced almonds
- 150g Crumbled Goats Cheese
- Fresh Lemon Juice
- Sea Salt & Cracked Black Pepper
Wash and separate the Kalettes leaves and dry thoroughly, but gently, so as not to bruise the leaves.
Heat a good drizzle of rapeseed oil in a large heavy bottomed pan over medium heat. Add the sliced shallot and sweat until tender. Add garlic and Kalettes leaves and sauté until the leaves become soft.
Add cranberries, and sliced almonds and continue to cook until warmed through and squeeze on a little lemon for a ‘zing’. Season with salt and pepper.
Top with the crumbled goats cheese to serve.