Versatile Garlic & Lemon Cavolo Nero

Ingredients

• 1 large bunch cavolo nero
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• Pinch dried chilli flakes (optional)
• Zest and juice of ½ lemon
• Salt and black pepper

Optional extras

• A handful of white beans or chickpeas
• A sprinkle of parmesan or nutritional yeast

Method

1. Slice the cavolo nero finely, miss out the bottom, thicker part of the stems.
2. Bring a pan of salted water to the boil. Blanch the cavolo nero for 2–3 minutes until tender but still vibrant. Drain well.
3. Heat the olive oil in a wide pan over a medium heat. Add the garlic and chilli flakes and cook gently for 30 seconds.
4. Add the cavolo nero and toss well so it’s coated in the garlicky oil.
5. Cook for 3–5 minutes until silky and glossy.
6. Finish with lemon zest, a squeeze of juice, salt and plenty of black pepper.

To serve

• Toss through pasta with extra olive oil
• Spoon over roast potatoes or polenta
• Pile onto sourdough with hummus or ricotta

Why we love it

Bitter, bold and brilliant for winter greens. Cavolo nero is packed with flavour and feels like proper nourishment without trying too hard.