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Braised kale foam

Braising the kale first enhances the flavours that are released.

Creation by Jeffrey Meessen, student at Cas Spijkers Academie, Boxmeer, the Netherlands. 

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Egg
  • Vegetarian

Ingredients

200
g
kale
50
g
butter
1
shallot, finely chopped
500
ml
stock
100
ml
water
100
ml
egg white, pasteurised
as needed
salt and pepper

Scale recipe

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