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.