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Cavolo nero with garlic, chilli & rosemary
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3 tbsp olive oil
1-2 anchovy fillets in olive oil, drained
1 red chilli, deseeded, finely chopped
1 clove garlic, thinly sliced
1 sprig rosemary
2 x 200g packs cavolo nero
1 tbsp extra virgin olive oil
1. Warm the olive oil over a medium heat in a large, deep frying pan or wok. Add the anchovies, chilli, garlic and rosemary, then sizzle gently for 4-5 minutes, stirring occasionally, until the anchovies melt into the oil. Reduce the heat if the garlic starts to brown.
2. Meanwhile, trim and discard the tough ends of the cavolo nero stalks. Wash them and set aside with some water still clinging to the leaves.
3. Increase the heat to high. Add the leaves to the pan and stir-fry using 2 wooden spoons to turn them for 4-5 minutes, adding a splash of water (if needed), until a vibrant green and the stalks are just tender.
4. Remove the rosemary, then drizzle with the extra virgin olive oil and serve immediately.
Typical values per serving:
This recipe was first published in December 2018.