Brothy butter beans with cavolo nero

Name: Brothy butter beans with cavolo nero
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g pack cavolo nero; 2 tbsp olive oil; 3 clove/s garlic, chopped; ½ tsp fine sea salt; 1 large leek, finely sliced; 570 g jar queen butter beans; 150 ml vegetable stock; 3 tbsp creme fraiche; 25 g Parmigiano Reggiano, finely grated

Try these brothy butter beans with cavolo nero for a vegetarian dinner that’s on the table in just 30 minutes. At its sweetest after the first frost, Cavolo nero is at its best from October to April. You can easily make this recipe vegan too, simply swap the creme fraiche and cheese for your favourite dairy free alternatives.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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200g pack cavolo nero
2 tbsp olive oil
3 clove/s garlic, chopped
½ tsp fine sea salt
1 large leek, finely sliced
570g jar queen butter beans
150ml vegetable stock
3 tbsp creme fraiche
25g Parmigiano Reggiano, finely grated

Bring a kettle to the boil, then fill a large shallow casserole dish or sauté pan with the just-boiled water and a pinch of salt. Set it over a high heat. Strip the cavolo nero leaves from the stalks (reserve the stalks) and add to the water, then simmer for 4 minutes. Drain.
Dry the pan and return to a medium-high heat with the oil. Finely slice the cavolo nero stalks (discard the tough ends) and add to the pan with the garlic and salt. Fry for a couple of minutes, then add the leek and fry for another 7-8 minutes until softened and wilted.
Roughly chop the wilted cavolo nero leaves and stir into the pan. Add the beans and their liquid, the stock, crème fraîche, cheese and plenty of black pepper. Simmer for 3-4 minutes. Serve with crusty bread plus extra cheese, if liked.