Sauteed Cavolo Nero with Chilli and Garlic
Cavolo Nero con Peperoncino e Aglio - Served at our Founder's Birthday Celebration. Recipe Courtesy of Giancarlo & Katie Caldesi
Categories: Sides & Salads
Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins
Ingredients
- 1 head of Cavolo Nero (black kale)
- 3 tablespoon olive oil
- 2 cloves garlic, peeled and lightly crushed
- ½ to 1 red chilli, roughly sliced
- Salt and freshly ground black pepper
Method
- Pull the green parts away from the hard stalks of the kale and wash them under cold water.
- Finely shred the leaves and put them in a steamer or salted boiling water for 5-7 minutes until just cooked.
- Drain but reserve a few tablespoons of the cooking water.
- Heat the oil in a large frying pan, when hot add the garlic, chilli, salt and pepper.
- Fry for a couple of minutes until they soften but watch they don't burn.
- Add the cooked kale and fry for around 5 minutes, stirring constantly.
- If necessary, add a little cooking water to stop it from sticking.
- The kale should have wilted and become coated in the chilli and garlic oil.
Cooks tips
Suitable for vegetarians.
Variation:
This works equally well with spinach. Baby spinach can be ‘wilted’ or fried only and doesn’t need pre-boiling.
