Capparelli at The Mill’s Kale Borani

Method

1. For the borani:

2. Strain the yogurt. Line a colander with a clean J-cloth or muslin and place it over a bowl. Add the yogurt and let it strain for a few hours (or overnight) in the fridge to remove excess moisture.

3. Prepare the greens. Blanch the kale and spinach in salted boiling water until wilted, then refresh in ice-cold water.

4. Drain thoroughly. Once cool, squeeze out as much water as possible from the greens.

5. Cook the greens. Heat the olive oil in a large saucepan over a medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Add the drained greens and cook for a few minutes to remove excess moisture. Season lightly with salt and let cool completely.

6. Once cool, mix the greens into the strained yogurt and adjust seasoning if needed. Set aside.

7. For the Vadouvan butter:

8. Melt the butter over a medium heat until it starts to brown slightly and smell nutty.

9. Combine the vadouvan spice mix, garlic, lemon zest and juice, and parsley in a small metal bowl.

10. Pour the browned butter over the spice mixture, stir gently, and keep warm until serving.

11. For the pickled golden raisins:

12. Combine the sugar, vinegar, water, bay leaf and star anise in a small saucepan. Bring to the boil until the sugar dissolves.

13. Pour the hot pickling liquid over the raisins. Allow to cool and infuse for at least an hour (overnight is best).

14. To serve:

15. Spread the kale borani mixture over a serving plate. Spoon over the warm vadouvan butter and scatter the pickled golden raisins on top. Serve immediately with toasted bread/ flatbread.