Kale with sweet-and-sour pork belly and quince pureé


The variety of kale we have been growing in the garden at Kew, called Westland Winter, has absolutely amazing flavour. I’ve cooked it very quickly and simply to retain its powerhouse of nutrients; it’s a perfect partner to the succulent, gently spiced pork belly.


For the pork belly

For the kale

  • 20g/¾oz butter
  • pinch sea salt
  • 280g/9¾oz Westland Winter or Red Curled kale leaves
  • 8 Nero di Toscana kale leaves

To serve