1 small bunchyoung cavolo nero, stalks removed, leaves coarsely chopped
3small spring onions, thinly sliced
200 mlpouring cream, warmed
50 gmsoftened butter
½ cup (firmly packed)flat-leaf parsley, coarsely chopped
For drizzling:extra-virgin olive oil
To serve:crusty bread
Preheat oven to 180C. Place potatoes on a tray lined with rock salt and bake until tender (45 minutes-1 hour). Working quickly while potatoes are hot, and holding them in a tea towel, scoop flesh from skin and pass through a mouli or potato ricer into a saucepan (see note). Add cavolo nero, spring onion, cream and butter and stir over low heat to warm through. Add parsley, season to taste, dress with olive oil and serve hot with crusty bread.
Note Moulis and potato ricers are available from kitchenware shops. Alternatively, you can mash the potato with a hand masher.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.