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Kale with peaches, cashews, chilli and English ricotta

By Gelf Alderson, River Cottage Executive Chef

Servings 2


250g cavolo nero

2 peaches, stoned and cut into 6

Spring onions, trimmed and chopped

75g cashew nuts, toasted

1 red chilli, deseeded and finely sliced

100g ricotta

2 tablespoon olive oil


English peaches are a real treat if you can get hold of them. If not this salad is a great use for either a slightly under ripe peach or that one that’s hidden in the bottom of the fruit bowl and gone a bit wrinkly, we’re all guilty of that forgotten peach. Place a saucepan of lightly salted water onto the stove and bring to a rapid boil. Tear or slice away the large centre stems from the cavolo nero and put the leaves into the boiling water for 1-2 minutes. Remove from the water and drain thoroughly, once cold enough even wring the leaves out a little. Once fully dry and cold roughly chop the cavolo nero and place to one side. Heat a large heavy based frying pan, add the olive oil and peaches until they gain a nice golden-brown colour on one side, turn and add the chillies cook for a further couple of minutes. Make sure the peaches are loose from the bottom of the pan and add the kale and spring onions and toasted cashews, toss together until hot, season with salt and pepper. To plate spread the ingredients evenly on to platter and scoop the ricotta over the top.