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Kale with hot pepper, green peas and fermented baked milk sauce

1 serving

45 minutes

Recipe by the teacher of the School of "Food" Vitaly Tikhonov.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
296
kcal
13.8g
grams
13.2g
grams
31.3g
grams
Ingredients
1serving
Water
150 
ml
Apple cider vinegar
15 
ml
Salt
15 
g
Chili pepper
1 
pc
Rosemary
1 
sprig
Thyme
1 
sprig
Basil
20 
g
Green peas
4 
pc
Ryazhenka
100 
ml
Fresh mint
5 
g
Lemon juice
10 
ml
Sugar
 
to taste
Ground black pepper
 
to taste
Kale
4 
stem
Grape seed oil
 
to taste
Butter
10 
g
Cooking steps

  • 1

    Prepare a marinade for the pepper. To do this, mix water, apple vinegar, and 10 grams of salt in a saucepan and heat everything to 80 degrees on the stove.

    Required ingredients:
    1. Water: 150 ml
    2. Apple cider vinegar: 15 ml
    3. Salt: 15 g

  • 2

    Slice the hot pepper into rings 3–4 mm wide.

  • 3

    Add sprigs of rosemary, thyme, basil, hot pepper, and green pea pods to the marinade.

    Required ingredients:
    1. Rosemary: 1 sprig
    2. Thyme: 1 sprig
    3. Basil: 20 g
    4. Chili pepper: 1 piece
    5. Green peas: 4 pieces

  • 4

    Let it steep for 15 minutes.

  • 5

    Tear off the leaves of 10 grams of basil and mint and chop them finely.

    Required ingredients:
    1. Basil: 20 g
    2. Fresh mint: 5 g

  • 6

    Mix basil, mint, and fermented baked milk.

    Required ingredients:
    1. Basil: 20 g
    2. Fresh mint: 5 g
    3. Ryazhenka: 100 ml

  • 7

    Add 5 ml of lemon juice, salt, pepper, and sugar to taste.

    Required ingredients:
    1. Lemon juice: 10 ml
    2. Salt: 15 g
    3. Ground black pepper:  to taste
    4. Sugar:  to taste

  • 8

    Pour grape seed oil into the frying pan and spread it over the surface.

    Required ingredients:
    1. Grape seed oil:  to taste

  • 9

    Place the kale leaves in the skillet.

    Required ingredients:
    1. Kale: 4 stems

  • 10

    Add lemon juice to taste, butter, and fry for about 4 minutes.

    Required ingredients:
    1. Lemon juice: 10 ml
    2. Butter: 10 g

  • 11

    Place the prepared leaves on a board or plate and lightly dry them with paper towels.

  • 12

    Remove the pepper and peas from the marinade.

    Required ingredients:
    1. Chili pepper: 1 piece
    2. Green peas: 4 pieces

  • 13

    Pour the sauce made from fermented milk at the bottom of the plate. Add kale, peas, and pepper, and garnish with basil leaves and various garden herbs; even cucumber and nasturtium flowers will do.

    Required ingredients:
    1. Ryazhenka: 100 ml
    2. Kale: 4 stems
    3. Green peas: 4 pieces
    4. Chili pepper: 1 piece
    5. Basil: 20 g

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