A recipe from Claire Thomson.
Ingredients
- 300 g Cavolo Nero destalked
- 3 tbsp olive oil
- 1 tsp fennel seeds roughly crushed
- 2 garlic cloves skin on, bashed a little with the back of a knife
Servings:
Instructions
- Boil the cavolo nero leaves in a saucepan of well-salted boiling water for two minutes, then drain, reserving some of the cooking liquid.
- In a saucepan over a moderate heat, add the olive oil, fennel seeds and garlic cloves and heat for 1-2 minutes, until fragrant and sizzling. Add the blanched cavolo nero leaves, including a slosh of the cooking water, then mix well.
- Turn down the heat to moderate-low, put a lid on the pan and cook for 15-20 minutes, until the cavolo nero is very, very soft and glossy, with little or no liquid left in the pan. You may need to add a splash more of the cooking water to the pan if the leaves begin to stick too much midway through the cooking time.
- Remove from the heat, remove the garlic cloves and check the seasoning, adding extra salt and plenty of freshly ground black pepper to taste.
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