Save to your scrapbook
Cavolo nero in parmesan cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g cavolo nero, stalks discarded, leaves torn into large pieces
1 tbsp unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
150ml double cream
pinch cayenne pepper, plus extra for sprinkling
30g grated parmigiano reggiano, plus extra to serve
good grating fresh nutmeg
1. Put the cavolo nero in a large pan of boiling salted water and simmer for 3 minutes. Drain, leave to cool a little, then squeeze out the liquid; set aside.
2. Heat the butter and oil in a large frying pan. Add the onion and garlic, plus a pinch of salt, and cook gently for 6-8 minutes, until soft but not coloured. Add the cream and cayenne, and bubble for a minute to thicken slightly.
3. Stir in the cavolo nero, parmesan and nutmeg until combined. Check the seasoning and add more nutmeg and cayenne, to taste. Serve on toast, with pasta or baked squash, or on baked potatoes, if liked – with extra grated parmesan and a sprinkle more cayenne on top. LH
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in October 2016.
Average user rating