Cavolo nero

AT A GLANCE

  • Serves 10 people

  • 750 gm cavolo nero, washed, drained, ribs removed and discarded
  • 125 ml (½ cup) extra-virgin olive oil
  • 5-6 small sprigs of rosemary
  • 2 tsp dried chilli (or to taste)
01   Blanch the cavolo nero for 1-2 minutes in a large pot of boiling salted water, drain, refresh in iced water, drain well again and pat dry.
02   Place a large frying pan over medium heat, add oil, rosemary and chilli. Sauté for 1-2 minutes or until fragrant, reduce heat to low and add cavolo nero. Season to taste with sea salt and freshly ground black pepper. Cook for 5 minutes without stirring, then cook for 20 minutes, stirring often or until cavolo nero turns a deep green colour. Remove rosemary and discard. Set aside to cool. Serve warm, scattered with sea salt, in a platter with seared beef.

Note This dish is great served with seared beef (shown above), other roasted meats or fish.

Recipe:

SUE FAIRLIE-CUNINGHAME

Photography:

CON POULOS

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Mar 2007

Mar 2007

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