Recipe: Yummy sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic

sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic. 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. Add leaves to pan and boil for three minutes.

See great recipes for sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic too! sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic finished result photo. I use coarsely ground chuck instead of short ribs as it's less work and you dont have to pick through bones and chop hot meat. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. You can cook sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic

1. You need 550 grams of cavalo nero (cabbage) or kale.
2. Prepare 5 tbsp of good olive oil.
3. You need 4 clove of garlic peeled and finely chopped.
4. It's 1 tbsp of finely chopped medium-hot red chilli(seeds discarded).
5. It's 12 of salted anchovy fillets.
6. Prepare 3 tbsp of fresh lemon juice.

Add the kale, then gently fry until tender, adding a drop of water if needed. Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt.

sig's Cavolo Nero or Kale with Anchovies,Chilli and Garlic step by step

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.

Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave. Cavolo nero (pictured above) is a type of kale also known as black cabbage or Tuscan kale. It is non-hearting with long strap-like leaves similar to savoy cabbage in texture. It has a blue-green colour that cooks to an intense silver beet green. Cavolo nero can be used the same way as cabbages, or in dishes with a distinct Italian.

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