Recipe: at dinner Sig's Cavolo Nero, anchovies,chilli and garlic

Recipe: at dinner Sig's Cavolo Nero, anchovies,chilli and garlic Delicious, fresh and tasty.

Sig's Cavolo Nero, anchovies,chilli and garlic. Whilst cooking leaves,add a tablespoon of oil to frying pan, add garlic and Chilli to the 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. Carefully cut the leaf off the stalk from the cabbage making sure all the stalk is removed.

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.

Cavolo Nero can be used in all cabbage recipes but it's particularly good in soups - such as the classic Tuscan soup, Ribolitta.

Cavolo Nero is also delicious cooked simply.

You can cook Sig's Cavolo Nero, anchovies,chilli and garlic using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sig's Cavolo Nero, anchovies,chilli and garlic

1. You need of cavalo nero (cabbage) or kale.

2. It’s of good olive oil.

3. You need of garlic peeled and finely chopped.

4. You need of finely chopped medium-hot red chilli(seeds discarded).

5. Prepare of salted anchovy fillets.

6. You need of fresh lemon juice.

Warm the olive oil over a medium heat in a large, deep frying pan or wok.

Meanwhile, trim and discard the tough ends of the cavolo nero stalks.

Toss lamb in flour to coat, shake off excess.

Add the cooked cavolo nero and continue to cook, stirring to combine the flavours and gently crisp the black.

Sig's Cavolo Nero, anchovies,chilli and garlic instructions

1. Bring large pan of salted water to boil.Carefully cut leaf off stalk from cabbage making sure all stalk is removed.Thickly slice leaves across.Add to pan and boil for three minutes.Push leaves down so they cook evenly..

2. Whilst cooking leaves,add a tablespoon of oil to frying pan, add garlic and Chilli to the 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..

3. 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..

4. Cavolo Nero holds its shape beautifully when cooked for short while.Its flavour is between spinach,kale and savoy cabbage..

5. Served with.my puy lentil and porcine mushroom burger and new potatoes.

Put a wide based saucepan on a medium flame.

Add the anchovies and one or two teaspoons of their oil into the pan.

As they start to sizzle and melt, add the garlic puree, chilli and thyme (leaves only) and stir for twenty seconds before adding the stem ends of cavolo nero.

Simple cavolo nero with chilli and garlic makes excellent as a side dish with roast chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked.

While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies.