Black Cabbage and Bacona Fry-Up

1. 1

   Peel the garlic and chop it finely.

2. 2

   Let it soften fragrantly with the butter in a shallow pan over a sprightly heat.

3. 3

   Cut the bacon into chunks or thick strips, whatever tickles your fancy, then let it fry with the garlic until its fat is pale gold.

4. 4

   If the cavolo nero leaves are large, tear them up a bit, then add to the sizzling bacon and toss in the garlicky fat.

5. 5

   As soon as the leaves relax, put them and the fat onto hot plates.

No additional tips available.