Brown Butter Italian Curly Kale with Crispy Capers
Aeroveg Italian Curly Kale sautéed in nutty brown butter with crispy capers — a 20-minute side that upgrades any plate instantly.
Aeroveg Italian Curly Kale has a robustness that rewards a bit of heat and a bold pairing. Here, it goes into a pan with brown butter — nutty, warm, and rich — and gets finished with crispy pan-fried capers that bring a salty, briny pop to every bite. It’s a side that punches well above its effort level, equally at home beside grilled fish, roast chicken, or a simple bowl of pasta.
Method
- Crisp the capers. Heat olive oil in a wide pan over medium-high heat. Add the dry capers and fry for 2–3 minutes, stirring occasionally, until golden and crisp. Remove with a slotted spoon and set aside on paper towel.
- Brown the butter. Reduce heat to medium. Add butter to the same pan. Swirl gently as it melts — it will foam, then settle into a golden brown colour with a nutty aroma. This takes 2–3 minutes. Watch carefully to avoid burning.
- Cook the garlic. Add sliced garlic to the brown butter and cook for 30 seconds until pale gold and fragrant.
- Sauté the kale. Add Aeroveg Italian Curly Kale in batches if needed. Toss to coat in the butter. Sauté for 4–5 minutes, stirring often, until the leaves are wilted and the edges have caught a little colour.
- Finish and serve. Squeeze over lemon juice, season with salt and pepper. Plate and scatter the crispy capers on top. Add chilli flakes if desired.
Aeroveg Tip: Aeroveg Italian Curly Kale has a naturally firm texture that holds up beautifully to high heat. Remove the thick central stems before cooking — they take longer to soften and can make the dish uneven. The leaves themselves need just 4–5 minutes to become tender with a slightly crisp edge.