Jul 152010
Ingredients
500g cavolo nero (or other winter greens like silverbeet)
2 cloves of garlic, finely chopped
2 tablespoons olive oil (plus extra to serve)
1 fresh red chilli, de-seeded
Salt and pepper to taste
Method
Wash the greens and remove the central stem. Cut or shred into 5cm lengths. Blanch in boiling salted water for around 3-4 minutes and then drain well.
Fry the finely chopped garlic and de-seeded chilli in olive oil over a gentle heat. Add the blanched greens, toss for around 1 minute then remove from the heat and turn into a serving bowl.
Sprinkle with salt and pepper and a little olive oil. You can use dried chilli flakes instead and adjust the amount of either fresh or dried chilli as desired.
Serve on toasted sourdough bread.
Author
Megan Goodman
Donvale