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.Recipe by kalettes.co.uk
Ingredients
- 500g Kalettes
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 100g cup dried cranberries
- 1/4 cup sliced almonds
- 150g Crumbled Goats Cheese
- Oil
- Fresh Lemon Juice
- Sea Salt & Cracked Black Pepper
Instructions
- Wash and separate the Kalettes leaves and dry thoroughly, but gently, so as not to bruise the leaves.
- Heat a good drizzle of oil in a large heavy bottomed pan over medium heat. Add the sliced shallot and cook 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.
