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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
