Cavolo nero cooked slowly with garlic, olive oil and fennel seeds

Cavolo nero cooked slowly with garlic, olive oil and fennel seeds

By
From
The Art Of The Larder
Photographer
Mike Lusmore

First blanched in boiling water, then cooked again in plenty of olive oil with the garlic, fennel seeds and chilli flakes, this method of cooking cavolo nero is a winning way to serve this winter green. Goes well with grilled meat or simply piled on to garlic-rubbed toast, with or without some ricotta.

Ingredients

Quantity Ingredient
2 bunches cavolo nero, (about 500g)
50ml extra virgin olive oil, or to taste
2 garlic cloves, finely chopped
1 teaspoon fennel seeds, crushed
a generous pinch chilli flakes

Method

  1. Wash the cavolo nero, strip out the tough stems and roughly chop the leaves.
  2. Cook in boiling water for about 5 minutes, until just tender, then drain well and set aside.
  3. Heat the olive oil in a saucepan over low to medium heat, then add the garlic, fennel seeds and chilli flakes and fry gently. Add the cavolo nero, then cover and cook for about 10–15 minutes, checking in from time to time, until the cavolo nero is completely soft and tender.
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