cavolo nero with rosemary and chillirating:
cavolo nero is posh kale - ordinary curly kale would work fine with this. I'm going to try this tonight*, and serve with pasta.
*yes, there was some in this week's veg box :)
250g cavolo nero
3 tbsp virgin olive oil
1 large onion, sliced
2 sprigs rosemary
1 red chilli, seeded and thinly sliced
4 garlic cloves, sliced
salt and pepper
trim the cavolo nero, removing the tough stems. Rinse well, then cut into shreds 1cm thick. Shake off excess water, but do not dry.
heat the olive oil in a wide deep frying pan over a medium heat. Add onion, turn down the heat and fry gently until it's very tender. Now add rosemary, chilli and garlic, and fry for one more minute.
pack in the cavolo nero and season. Cover with a tight fitting lid, reduce heat to its absolute minimum, and leave to cook gently for about 20 minutes. Stir at 5 minutes, then at 15 minutes. Remove rosemary stalks, taste and season, serve immediately.