Braised Cavolo Nero ( 6)

A recipe for one of my favourite vegetables from ” River Cafe 30″ by Ruth Rogers and Rose Gray.

Braised Cavolo Nero ( 6)
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Braised Cavolo Nero ( 6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Remove the tough central stems from the Cavolo Nero leaves. Was the leaves then blanch in boiling salted water for about 3 minutes. Drain.
  2. Heat the olive oil in a saucepan and gently fry the garlic. When it begins to colour and the blanched Cavolo Nero and season generously. Cook together to blend the Cavolo with the garlic for 5 minutes.
  3. Remove from the heat, pour over some extra virgin olive oil and serve.
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