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

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.

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

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

Let it steep for 15 minutes.

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

Mix basil, mint, and fermented baked milk.

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

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

Place the kale leaves in the skillet.

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

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

Remove the pepper and peas from the marinade.

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.