Cavolo nero with chilli, garlic & walnuts

Cavolo nero with chilli, garlic & walnuts

Diana Henry's warming side works perfectly with her aubergine & pumpkin parmigiana. The little chilli heat makes this dish sing.

5 out of 5 stars(2) Rate this recipe
Gluten freeVeganVegetarianHealthyHigh fibre1 of your 5 a day
  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

Ingredients

  • 4 x 200g packs cavolo nero
  • 4 tbsp extra virgin olive oil
  • 3 clove/s garlic, thinly sliced
  • ½ tsp chilli flakes (more if you want it hotter)
  • ½ unwaxed lemon, finely grated zest, plus a squeeze of juice
  • 25g walnuts, chopped

Method

  1. Remove and discard the ribs from the cavolo nero. Wash the leaves well and plunge them into a pan of boiling water. Cook for 7 minutes.

  2. Drain well and set aside until cool enough to handle, then squeeze out some of the water with a clean tea towel and roughly chop.

  3. Heat the olive oil in a large frying pan and add the garlic and chilli flakes. Cook gently until the garlic is pale gold – be careful not to let it go too far – then add the leaves, lemon zest and seasoning. Stir everything together until you have a glossy mixture. Taste to see if you need more seasoning.

  4. Add a squeeze of lemon juice if needed – it can heighten flavours – and scatter the walnuts on top. Serve with the parmigiana.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

707kJ/ 171kcals

Fat

14g

Saturated Fat

1.8g

Carbohydrates

3.1g

Sugars

1.9g

Fibre

5.3g

Protein

5.5g

Salt

0.2g

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