Cavolo Nero is one of my favourite winter greens and this is a winning way to cook it from ” The Art of the Larder” by Claire Thomson. It goes very well with grilled meat ( if you do) , but is also good piled on to garlic rubbed toast, with or without some ricotta.
Ingredients
- 2 bunches Cavolo Nero about 500g
- 50 ml extra virgin olive oil or to taste
- 2 plump garlic cloves finely chopped
- 1 tsp crushed fennel seeds crushed
- a generous pinch chilli flakes
Servings:
Instructions
- Wash the cavolo nero, strip out and discard the tough stems and roughly chop the leaves. Cook in boiling water for about 5 minutes until just tender, then drain well and set aside.
- Heat the olive oil in a saucepan over a low to medium heat then add the garlic, fennelk seeds and chilli flakes and fry gently. Add the cavolo nero then cover and cook for about 10-15 minutes, checking from timer to time, until the cavolo nero is completely soft and tender.
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