SERVES
4
This recipe is fantastic – a real crowd pleaser – and goes well with meat or fish, veggie protein sources as well as casseroles and stews of all kinds.
INGREDIENTS
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 red chill (optional
- 400g cavolo nero
- ¼ teaspoon sea salt
- 75ml cup water
- Zest of half a lemon
METHOD
- Rinse the leaves and pat dry with kitchen paper. Cut away the tough central stalk. You could use the stalk later in a smoothie or soup. Place the two sides of the remaining leaf on top of each other and slice into strips about ½ cm wide.
- Add oil, garlic and chili (if using) to the pan and cook on a low heat until the garlic and chili softens.
- Add the cavolo nero, salt and water. Turn heat to medium and cover with a lid, stirring occasionally (add a little more water if required).
- Cook until the cavolo nero is tender and the liquid has evaporated, remove from the heat and stir through the lemon zest.