sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic – a delicious recipe with cavalo, olive oil, clove garlic, medium-hot red, anchovy, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
bring large pan of salted water to boil.Carefully cut the leaf off the stalk from the cabbage making sure all the stalk is removed.Thickly slice leaves across.Add leaves to pan and boil for three minutes.Push leaves down so that they cook evenly.Whilst cooking leavesadd a tablespoon of the oil to frying pan add garlic and Chilli to sizzling pan, cook until garlic takes a light golden brown colour.Remove from heat ,stir in anchovy to warm through,then add the lemon juice and two tablespoon of the oil.
2
drain the cabbage in colander amd squeeze out as much water as possible, I use back of potato masher.Transfer to plate or dish and drizzle over the contends of frying pan.
3
Cavolo Nero holds its shape beautifully when cooked for short while.Its flavour is between spinach,kale and savoy cabbage .
4
served with.my puy lentil and porcine mushroom burger and new potatoes
241
kcal
Calories
20
g
Fat
14
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 550 grams cavalo nero (cabbage) or kale, 5 tbsp good olive oil, 4 clove garlic peeled and finely chopped, 1 tbsp finely chopped medium-hot red chilli(seeds discarded), and more.
Yes, sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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