Cavolo Nero with Chilli and Garlic

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

1. 1

   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.