sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic. Cavolo nero is the king of kale, with tender, dark green leaves that have a good, strong flavour. Cavolo nero (pictured above) is a type of kale also known as black cabbage or Tuscan kale. It is non-hearting with long strap-like leaves similar to savoy Kale and cavolo nero are versatile vegetables and can be used in a variety of dishes.
The robust leaves stand up to stronger flavours such as anchovy and chilli that bring out its natural sweetness.
To stir-fry: Heat a splash of oil in a wok or large frying pan over a high heat, add the shredded cavolo.
Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.
You can have sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic
- You need 550 grams of cavalo nero (cabbage) or kale.
- It's 5 tbsp of good olive oil.
- It's 4 clove of garlic peeled and finely chopped.
- It's 1 tbsp of finely chopped medium-hot red chilli(seeds discarded).
- Prepare 12 of salted anchovy fillets.
- Prepare 3 tbsp of fresh lemon juice.
Wipe out pan with absorbent paper. Heat remaining oil in same pan; cook garlic, anchovy and chilli, stirring, until anchovies are soft. Here, cavolo nero (Tuscan kale) is blanched before it is tossed in a seasoned oil of orange zest, garlic, and red chili. Once the oil starts to bubble around the ingredients, allow them to soften and flavor the.
sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic step by step
- bring large pan of salted water to boil.Carefully cut the leaf off the stalk from the cabbage making sure all the stalk is removed.Thickly slice leaves across.Add leaves to pan and boil for three minutes.Push leaves down so that they cook evenly.Whilst cooking leavesadd a tablespoon of the oil to frying pan add garlic and Chilli to sizzling pan, cook until garlic takes a light golden brown colour.Remove from heat ,stir in anchovy to warm through,then add the lemon juice and two tablespoon of the oil..
- drain the cabbage in colander amd squeeze out as much water as possible, I use back of potato masher.Transfer to plate or dish and drizzle over the contends of frying pan..
- Cavolo Nero holds its shape beautifully when cooked for short while.Its flavour is between spinach,kale and savoy cabbage ..
- served with.my puy lentil and porcine mushroom burger and new potatoes.
The Best Cavolo Nero Recipes on Yummly Cavolo Nero And Prosciutto Bruschetta, Cavolo Nero Braised Cavolo NeroSaveur. red pepper flakes, chicken stock, extra-virgin olive oil, anchovy filets Curly Kale (or Cavolo Nero) With Rosemary And ChilliBBC. onion, garlic cloves, freshly ground. Place the cavolo nero in a large heavy based saucepan (do not add any water). Heat the oil in the same pan. Stir in the garlic and chilli and fry for two minutes.
