This dish is best prepared a day in advance.


  • 1 bunch kale, cut or torn in strips
  • 75 ml Stonehouse Blood Orange Olive Oil
  • 40 g chives, chopped
  • 40 g mint, chopped
  •  Freshly ground sea salt to taste


In a stainless steel bowl, wilt the kale by crunching it by hand. Add the oil, herbs and sea salt, mix, and let it macerate for at least one hour.