Kale

    Fried kale with mussels, apple and tarragon
    Serves 4
    600 g kale
    1 large apple or two small, preferably Danish
    4 tbsp olive oil
    25 g butter
    ½ bunch of tarragon
    1 pesticide free lemon
    salt and fresh ground pepper
    500 g mussels
    1 dl beer
    1 clove of garlic
    1 shallot
    5 sprigs of thyme
    25 g butter

    Rinse and clean the mussels, peel the shallot and the garlic and dice finely. Warm a little oil in a pan. Add shallot, garlic and thyme, let them saute a little bit. Add the mussels and toss them all together, pour in the beer and place over low heat. Let the mussels steam for 3-5 minutes until they are all open (those that don’t open should be discarded).
    Pour the cooking liquid from the mussels through a sieve over a small pot; bring the liquid to a boil and reduce by half. Remove the mussels from their shells and place in a bowl.
    Tear the kale into smaller pieces and rinse thoroughly in cold water, so that all of the dirt comes off. Afterwards, put the kale in a sieve or a colander and let it drain.
    Core the apples and cut them into slices, rinse the tarragon, let it dry and chop coarsely.
    Place the oil and the butter in a hot pan; let the butter bubble up. Add the kale and saute for 1-2 minutes on high heat until it shrinks a little, but still is quite crispy. Season with salt, fresh-ground pepper and the zest and juice from the lemon.
    Remove the kale from the pan and arrange in a dish or on plates.
    Warm the mussel cooking liquid back up, add cold butter in small pieces for a better consistency, then add mussels, apple slices and chopped tarragon.
    Pour over the kale, so each plate gets a good portion of sauce with mussels and apples.
    Serve immediately so that the kale still has some crunch.