Cavalo nero with pheasant

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Melt the butter in a pan. Add the artichokes and thyme leaves and sautÃ© for 5-6 minutes, to soften.
Add the cavello nero and cook to soften for 4-5 minutes, stirring occasionally.
In a separate frying pan, heat a tablespoon of olive oil. Season the pheasant thighs with salt and freshly ground black pepper, place in the pan and cook for 5-6 minutes on each side, until golden and thoroughly cooked.
To serve, transfer the artichoke mixture to a serving dish. Top with the pheasant thighs and sprinkle with parsley.

3 Jerusalem artichokes, peeled and sliced

110g/4oz cavalo nero (black-leaf kale), chopped

1 tbsp flatleaf parsley, chopped

1 tbsp fresh thyme leaves

salt and freshly ground black pepper

1 tbsp olive oil

30g/1oz unsalted butter

2 pheasant thighs

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