Bring to the boil, reduce to approximately 75ml. Add the cream and boil. Reduce by half. Add the kale and parsley to the pot and cook for 2 minutes. Remove from the heat and blend with a handheld ...

Refrigerator ~ Completely cool the casserole and cover with plastic wrap, foil or reusable cloth bowl covers.Refrigerate for ...

top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the ...