Creamed cavolo nero on toast

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 20 minutes
  • Total time: 40 minutes, plus cooling

Serves: 4


400g cavolo nero, stems removed and discarded

½ tbsp extra virgin olive oil, plus extra to drizzle

1 onion, finely chopped

2 garlic cloves, crushed

8 tinned anchovies in olive oil, drained and chopped

150ml double cream

4 large slices sourdough or crusty bread, toasted



1. Roughly chop the cavolo nero and simmer briskly in a big pan of lightly salted boiling water for 3-5 minutes, or until tender. Drain and cool, then squeeze out the excess water.

2. Meanwhile, heat the olive oil in a large pan. Add the onion and garlic and sweat for 7-8 minutes, until soft but not brown.

3. Add the anchovies and stir until they dissolve into a paste. Pour in the cream and bubble until thickened a little. Stir in the cavolo nero, season with pepper and set aside.

4. Splash the toast with oil and pile the cavolo nero on top.