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Cavolo Nero with Chilli and Garlic

Added on Mon Sep 17 2007

Views 961

The Story Behind The Recipe

Cavolo nero is a type of mild cabbage which looks a palm tree. It is very popular in Italy in the winter. The long dark green leaves have a crinkled texture and are often sold loose. The closest substitute is Savoy cabbage.

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" This zingy dish goes well with cold ham and cranberry sauce served with mountains of creamy mash potatoes. "

This recipe belongs to 'Festive Foodies'

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The Basics

• Dish: Side Dishes
• cuisine: Italian
• Serves: 4 to 6
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• 750 g cavolo nero
• 1 small dried red chilli
• 1 large clove garlic peeled
• A pinch of salt
• 2 tbsp extra virgin olive oil

Method

Wash the cavolo nero but don't dry it. Remove the leaves from the centre stem and trim the tough bottom of the leaf. Roughly chop. Crush the chilli, garlic and salt to a paste in a pestle and mortar. Stir in the olive oil. Heat deep-sided skillet or a wok over a medium heat without any oil. Add the cavolo nero. Stir-fry for 2 or 3 minutes until the cavolo nero is wilted and the water is absorbed. Add the contents of the pestle and mortar. Toss for another minute or two until the cavolo nero is thoroughly coated. Tip into a dish and serve.