Braised Cavolo Nero
Cavolo Nero is a variety of kale with a long tradition in Italian cuisine. Maggie recommends this recipe as a perfect accompaniment or side dish.
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Step 1: Blanch the chopped cavolo nero by plunging it briefly in a saucepan of boiling water until just tender, then drain immediately and set aside.
Step 2: Heat the olive oil over low-medium heat, then saute the garlic. Add the anchovy fillets and cavolo nero and season with a little salt and pepper. Saute slowly for about 5 minutes, until the cavolo nero is tender on the tooth.
Maggie's tip: I like to serve this as an accompaniment, and it works especially well with slow-roasted oyster blade.
Tip: If you love Extra Virgin Olive Oil as much as Maggie, find this and other delicious must have ingredients to use in the kitchen in our beautiful Maggie's Favourites Hamper.
Use Braised Cavolo Nero to make
In this recipe
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