Waitrose

Cavolo nero in parmesan cream

  • Gluten Free

Ingredients

200g cavolo nero, stalks discarded, leaves torn into large pieces
1 tbsp unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
150ml double cream
pinch cayenne pepper, plus extra for sprinkling
30g grated parmigiano reggiano, plus extra to serve
good grating fresh nutmeg

Method

1. Put the cavolo nero in a large pan of boiling salted water and simmer for 3 minutes. Drain, leave to cool a little, then squeeze out the liquid; set aside.

2. Heat the butter and oil in a large frying pan. Add the onion and garlic, plus a pinch of salt, and cook gently for 6-8 minutes, until soft but not coloured. Add the cream and cayenne, and bubble for a minute to thicken slightly.

3. Stir in the cavolo nero, parmesan and nutmeg until combined. Check the seasoning and add more nutmeg and cayenne, to taste. Serve on toast, with pasta or baked squash, or on baked potatoes, if liked – with extra grated parmesan and a sprinkle more cayenne on top. LH 

This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,305kJ
316kcals
Fat 29.7g
Saturated Fat 16.7g
Carbohydrate 5.3g
Sugars 3.9g
Protein 6.8g
Salt 0.3g
Fibre 2.2g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Sat Oct 01 12:22:00 BST 2016.