Jul 152010

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


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.


Megan Goodman

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