Fried green and red kale with apple, tarragon and lemon
400 g kale
400 g red kale
4 tbsp. olive oil
25 g butter
½ bunch of tarragon
1 organic lemon
salt and freshly ground pepper
Pick red and green cabbage into small pieces and rinse well in cold water, so all sand lcomes out and then put in a sieve or colander and let it drain well.
Release apple for cored and cut into cubes, rinse tarragon, rinse and chop coarsely. Put oil and butter in a hot pan and put the cabbage and fry for 1-2 minutes. Over high heat, so it just collapses, but still has plenty of crispness.
Spice with salt, ground black pepper, finely grated zest and juice from lemon.
Take the cabbage of the pan and put on a dish or plate and sprinkle with diced apple and tarragon on top.
Serve immediately, as an lunch dish, appetizer or as an accompaniment to fish or poultry.