Method

• Bring a large pot of salted water to the boil
• Lay a clean cloth on a tray or large plate, to drain and cool your cavolo nero down
• 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 5 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 then add the garlic and let fry for a few seconds so it turns a light golden colour and it gives off a nutty smell
• Add the chilli flakes and all the leaves, season with salt and pepper and toss to combine and warm through
• Serve with a half of 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 sliced of good bread