For me, one of the best things about Great Dixter being open to the public is the opportunity to exchange recipes and vegetable-growing tips with visitors. This recipe comes from a lady I got talking to one day when I was working in the garden. I tried it that same night and loved it. Since then, lots of friends have taken the recipe home with them after eating it here. It makes a fantastic side dish with grilled fish or chicken: the lemon really cuts through the oil and lightens the earthy flavour of the kale. It’s also a delicious appetiser with a chilled glass of wine or champagne before lunch or dinner. Note that it’s important to chop the kale yourself – the stuff sold in supermarkets is chopped too small.
- Kale leaves 165g, tough stems and ribs removed and torn or roughly chopped into 8-10cm pieces
- Lemon 1, juice and grated zest
- Olive oil 1tbsp
- Cayenne pepper dash
- Salt ¼tsp
- Pepper ¼tsp
This recipe is taken from The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen (Phaidon, 2017).