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    Creamed cavolo nero on toast

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    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.


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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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