Recipe: Appetizing Cavolo Nero with Rosemary and Chilli

Recipe: Appetizing Cavolo Nero with Rosemary and Chilli Delicious, fresh and tasty.

Cavolo Nero with Rosemary and Chilli. Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Warm the olive oil over a medium heat in a large, deep frying pan or wok.

Add the kale or cavolo nero and season with salt.

Stir once after five minutes, then again ten minutes later.

Now add the garlic, chives, rosemary and red chilli and stir it all up to combine.

You can cook Cavolo Nero with Rosemary and Chilli using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cavolo Nero with Rosemary and Chilli

1. It’s 250 g of cavolo Nero, hard stems cut off, leaf cut into 1cm strips.

2. Prepare 1 of large onion, sliced.

3. Prepare 4 of garlic cloves, sliced.

4. You need 2 sprigs of fresh rosemary.

5. It’s to taste of Salt.

6. It’s to taste of Fresh ground black pepper.

7. Prepare 1 of medium or hot red chilli, deseeded and thinly sliced.

8. It’s 4 tbsp of olive oil.

Throw in the cavolo nero along with the red chilli flakes and a sprinkle of salt.

Stir regularly so that all the leaves cook equally in the hot olive oil.

Add the chickpeas, tomatoes and stock to the pan.

Stir in most of the cheese; season if needed.

Cavolo Nero with Rosemary and Chilli instructions

1. Heat the olive oil in a deep pan, such as a heavy bottom wok with lid over a medium heat. Add the onions, turn the heat down and fry gently until soft and tender..

2. Add the rosemary, chilli and garlic and fry for another minute or so..

3. Add the cavolo Nero and season with salt and pepper. Cover with the lid, reduce heat to low and leave to gently fry for 20 minutes or so. Stir occasionally..

Serve in bowls with the remaining chilli and cheese scattered over, plus a drizzle of olive oil.

Cook the cavolo nero in boiling water until tender, and then drain.

Stir in the wine and bubble until reduced by half, then add the stock and borlotti beans.

Cavolo nero is the king of kale, with tender, dark green leaves that have a good, strong flavour.

Use it in classic cavolo nero recipes like minestrone or simply stir-fry it with chilli and garlic.