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Recipes
Braised Bundles of Tuscan Kale (Cavolo Nero) and Haloumi Recipe
Sides
Prep Time
5 mins
Cook Time
30 mins
Course
Evening
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Ingredients List
Serves 4 people
1 Tuscan kale (cavolo nero) bunch
2 thick carrots peeled
100 ml chicken stock
4 slices haloumi
1/4 tsp Freshly cracked black pepper
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step by step instructions
Slice carrots into 8 x 1.5cm thick rounds. Using the sharp point of a knife, cut out the centre of the rounds.
Cut kale leaves into 15cm lengths and thread through the centres of the carrot rings.
Place in a baking dish and drizzle with chicken stock. Cover tightly with foil and bake for 30 minutes.
Remove foil from tray and top bundles with haloumi slices. Place under the grill till haloumi melts.
Divide between plates, spoon over braising juices and garnish with freshly cracked black pepper.
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