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Creamed cavolo nero on toast
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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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in October 2014.
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