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Braised Kale with Crispy Shallots
Ottolenghi (Plenty More)
Ingredients
  • 550g kale, stems removed and roughly shredded (450g)
  • 1 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1½ tbsp kecap manis
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp plain flour
  • 8 shallots, peeled and thinly sliced (140g)
  • 120ml sunflower oil
  • salt and black pepper
Steps
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