4 Ways With Our Cavolo Nero

Crispy

Remove the stalks and wash and dry the leaves. Toss in both olive oil and sesame oil and plenty of salt. Roast on an oven tray on a medium temperature for 7/8 minutes, stirring half way and keeping your eye on them (they burn easily). Remove from oven and scatter with some toasted sesame seeds.

Pesto

Blanche the leaves along with a couple of garlic cloves in hot, salted water for a few minutes. Drain and add to a blender or food processor along with some grated parmesan, a handful of toasted hazelnuts, a big glug of Honest Toil extra virgin and a splash of the blanching water. Blend until smooth. Serve on pasta of your choice with more parmesan and olive oil.

Stir fry

Mix together a tablespoon each of tahini and soy sauce with 2 teaspoons of cider apple vinegar (we use Big Nose beardy’s). Fry some sliced garlic and chilli until crisp and then set aside. Stir fry the cavolo nero with a splash of soy sauce in the same pan, adding more leaves as it wilts in the heat. Then serve, topped with the tahini and the fried garlic and chillies.

Beany stew

Soak your bean of choice overnight (we love All The Peas from our Hodmedod’s range). Then sauté a chopped onion with garlic, sea salt (try our Seaford Sea Salt) and some sliced leeks. Add some chopped potatoes, the soaked peas, vegetable stock and simmer until soft. Then stir through shredded cavolo nero and curly kale and cook for a minute or two. Top with some charred sweetcorn, cracked black pepper and a drizzle of chilli oil from Third Culture Kat. Serve with crusty bread.