Sinister greens with ‘worms’
Serves: 8
Prep time: 5 minsTotal time: 
Recipe photograph by Lauren Mclean
Sinister greens with ‘worms’
Serves: 8
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
68Kcal
Fat
5gr
Saturates
2gr
Carbs
1gr
Sugars
1gr
Fibre
3gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 4 echalion shallots, sliced
- 2 garlic cloves, sliced thinly
- 1 red chilli, deseeded and finely diced
- 1 x 500g bag kale
Step by step
Get ahead
Fry the shallots with the garlic and chilli up to 24 hours ahead. Reheat before scattering over the freshly cooked kale.
- Heat the oil and butter in a medium frying pan. Add the shallots, garlic and chilli and fry for 5-6 minutes until softened.
- Meanwhile, cook the kale in a large pan of boiling water for 3 minutes. Drain well and tip into a warm serving dish. Season well. Scatter over the shallot 'worms' to serve.
Chef quote
We're not actually advocating that you go out into the garden to procure your worms; fried shallots look the part.
