Cavolo Nero with Fennel Seeds (4)

A recipe from Claire Thomson.

Cavolo Nero with Fennel Seeds (4)
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Cavolo Nero with Fennel Seeds (4)
Print Recipe
  1. Boil the cavolo nero leaves in a saucepan of well-salted boiling water for two minutes, then drain, reserving some of the cooking liquid.
  2. In a saucepan over a moderate heat, add the olive oil, fennel seeds and garlic cloves and heat for 1-2 minutes, until fragrant and sizzling. Add the blanched cavolo nero leaves, including a slosh of the cooking water, then mix well.
  3. Turn down the heat to moderate-low, put a lid on the pan and cook for 15-20 minutes, until the cavolo nero is very, very soft and glossy, with little or no liquid left in the pan. You may need to add a splash more of the cooking water to the pan if the leaves begin to stick too much midway through the cooking time.
  4. Remove from the heat, remove the garlic cloves and check the seasoning, adding extra salt and plenty of freshly ground black pepper to taste.
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