Of all the things we grow here at Riverstone, the one plant we are most asked about in the garden is cavolo nero. Easy to grow and extremely hardy, cavolo nero seems to thrive almost year-round, which makes it a real mainstay in the garden, especially through the long, cold winter months when most other fresh greens struggle.
|500 g||Cavolo nero, stripped (Main)|
|100 g||Black olives|
|2||Garlic cloves, crushed|
|4 pinches||Chilli flakes, dried|
|120 ml||Extra virgin olive oil|
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- Blanch cavolo nero in a large pot of salted boiling water for 2 minutes. Refresh with cold water and squeeze out as much liquid as possible with your hands.
- Heat 80ml olive oil in a heavy based saucepan and add olives, chilli flakes and garlic. Cook briefly, being careful not to burn the garlic and then add cavolo nero and sauté until warmed through.
- Place in a large serving bowl, season with salt and pepper and drizzle with remaining olive oil.