In season: Wilted cavolo nero with garlic, chilli

Photo by Craig Baxter.
Photo by Craig Baxter.
This is a great, simple way to cook this deeply flavoured, robust green.

Serves 4

1-2 bunches cavolo nero
2 cloves garlic, finely sliced
sea salt
freshly ground black pepper
pinch dried chilli flakes
extra virgin olive oillemon (optional)

Bring a large pot of salted water to the boil.

Lay a clean cloth on a tray or large plate to drain and cool down your cavolo nero.

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 five 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, add the garlic and let fry for a few seconds so it turns a light golden colour and gives off a nutty smell.

Add the chilli flakes and all the leaves, season with salt and pepper, toss to combine and warm through. Serve with a half 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 slice of good bread.

 


Alison Lambert, chef at the Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.


 

 

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