WILTED CAVOLO NERO WITH GARLIC & CHILLI
Ingredients
1-2 bunches cavolo nero
2 cloves garlic, finely sliced
Sea salt
Freshly ground black pepper
Pinch dried chilli flakes
Extra virgin olive oil
Lemon (optional)
2 cloves garlic, finely sliced
Sea salt
Freshly ground black pepper
Pinch dried chilli flakes
Extra virgin olive oil
Lemon (optional)
Method
Bring a large pot of salted water to the boil.
Lay a clean cloth on a tray or large plate, to drain and cool your cavolo nero down.
Meanwhile prepare the cavolo nero by removing the leaves from the fibrous stalk. Discard the stalk and wash the leaves well in cold water. Drain.
When the pot of water is boiling add the leaves and cook for 5 minutes. Drain and lay out in a single layer on the cloth.
Heat a large frypan up to medium hot, add a glug of oil then add the garlic and let fry for a few seconds so it turns a light golden colour and it gives off a nutty smell. Add the chilli flakes and all the leaves, season with salt and pepper and toss to combine and warm through.
Serve with a half of lemon if desired and a generous drizzle of extra virgin olive oil. It partners well with all meats, fish and also great with a toasted sliced of good bread.
Lay a clean cloth on a tray or large plate, to drain and cool your cavolo nero down.
Meanwhile prepare the cavolo nero by removing the leaves from the fibrous stalk. Discard the stalk and wash the leaves well in cold water. Drain.
When the pot of water is boiling add the leaves and cook for 5 minutes. Drain and lay out in a single layer on the cloth.
Heat a large frypan up to medium hot, add a glug of oil then add the garlic and let fry for a few seconds so it turns a light golden colour and it gives off a nutty smell. Add the chilli flakes and all the leaves, season with salt and pepper and toss to combine and warm through.
Serve with a half of lemon if desired and a generous drizzle of extra virgin olive oil. It partners well with all meats, fish and also great with a toasted sliced of good bread.
Comments
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