Black kale and apple

Black kale and apple

Cavolo nero e mele

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

I learnt this combination from Dimitri Gris, the chef at Il Covino. He is from Belluno where the famous Lamon beans come from. There is a history of smoked meat in the area and so he serves this dish with smoked pork. If you can’t get hold of cavolo nero you can use green kale instead.

Ingredients

Quantity Ingredient
2 eating apples, peeled, cored and thinly sliced
4 tablespoons water
200g cavolo nero
50g salted butter
salt
freshly ground black pepper

Method

  1. Cook the apples with the water in a saucepan until just soft and take off the heat. Remove any thick stalks from the cavolo nero before roughly chopping into slices. In a separate large saucepan, boil or steam the kale for around 3–4 minutes until soft. Heat the butter in a large frying pan and add the apples and kale. Fry together for 3–4 minutes, season to taste and serve.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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