Ingredients
- Serves 4
- 500g cavolo nero, washed, drained, ribs removed and discarded
- ½ cup extra-virgin olive oil
- 5-6 small sprigs of rosemary
- 2tsp dried chilli (or to taste)
CAVOLO NERO WITH ROSEMARY
Method
- 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
- 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
Comments
I use this method all the time with my greens but this time with the addition of sweet rosemary it livens up the greens.
Thanks to AQUARIUS GARDENS for providing the lettuce used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
