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Filippo Berio Olive Oil Extra Virgin1litre
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£1.27/100mlBraises are for summer too! Why not make a double batch of the veg for this Italian-style dish, as they taste even better the following day.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 2 tbsp oil in a large pan and add the onion, celery, fennel, garlic and chilli flakes. Cook over a low to medium heat for 5-6 minutes, until soft but not coloured.
Tear the leaves from the chard or cavolo nero stalks, then chop roughly. Chop the stalks, add them to the pan and cook for a couple of minutes. Add the leaves and spinach in 2 batches, waiting for the first batch to wilt before adding the next and seasoning as you go. Cook over a medium heat for 3-4 minutes, until the leaves are wilted and tender.
Stir the beans into the pan with their liquid and simmer for 5 minutes more. Check the seasoning. Cook the pasta according to pack instructions, then drain and mix with the sauce. Serve drizzled with 1 tbsp extra virgin olive oil and the parmesan.
Typical values per serving when made using specific products in recipe
Energy | 2,026kJ/ 484kcals |
---|---|
Fat | 15g |
Saturated Fat | 3.9g |
Carbohydrates | 51g |
Sugars | 7.1g |
Fibre | 16g |
Protein | 21g |
Salt | 0.7g |
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18p each est.Price per unit
£1.15/kg0 added
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70pPrice per unit
70p each0kg added
0kg in trolley
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£5.00Price per unit
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70pPrice per unit
70p each0 added
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£1.70Price per unit
63p/10g0 added
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£1.95Price per unit
£9.75/kg0 added
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£1.60Price per unit
£1.34/100g0 added
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70pPrice per unit
£2.92/kg0 added
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£21.20/kg