Curly kale (or cavolo nero) with rosemary and chilli
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
This is excellent as a side dish with roast free-range chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy young goats' cheese.
Method
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Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.
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Add the rosemary, chilli and garlic and fry for one more minute.
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Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.
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Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion, sliced
- 2 sprigs fresh rosemary
- 1 medium or hot fresh red chilli, deseeded and thinly sliced
- 4 garlic cloves, sliced
- 250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
- salt and freshly ground black pepper
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