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Diana Henry's olive oil roast bitter leaves with garlic and pine nuts
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2 x 140g packs red chicory
250g salad onions
½ tsp chilli flakes
3½ tbsp extra virgin olive oil
1½ tbsp white balsamic vinegar
2 x 200g packs cavolo nero
2 cloves garlic, very finely sliced
15g toasted pine nuts
1. Preheat the oven to 220°C, gas mark 7. Halve the chicory and cut it into wedges. Trim the salad onions at the top and the base. If any of them are thick, then cut them in half lengthways.
2. Put the chicory and the salad onions into a roasting tin and season, add half the chilli, 2 tbsp of the olive oil and 1 tbsp of the balsamic. Turn everything over with your hands (don’t worry if some of the chicory leaves break off).
3. Remove and discard the stems of the cavolo nero and put the leaves into another large roasting tin. Add 1 tablespoon of olive oil, the rest of the balsamic vinegar, chilli and seasoning. Put the chicory in the oven and roast it for 5 minutes, then turn it over and put it back into the oven together with the tin of cavolo nero. Roast for a further 10-12 minutes. You must not roast the cavolo nero for any longer – timing is crucial. It needs to be slightly crispy in some bits but mostly soft.
4. During the last 2-3 minutes of cooking, heat the olive oil and sauté the garlic until it’s golden. Toss all the vegetables in a warm serving dish with the garlic and the pine nuts to serve.
Typical values per serving:
1 of your 5 a day/vegan
This recipe was first published in January 2019.