February 11, 2015 by dgarnett2013
Cavolo nero, fennel seed: River Cafe Two Easy (white book) by Rose Gray and Ruth Rogers
- 1kg cavolo nero
- 3 garlic cloves
- 1 tsp fennel seeds
- 2 dried chillies
- Extra virgin olive oil
Strip the leaves of the cavolo off the centre stem, wash.
Peel the garlic and finely slice 2 of the garlic cloves. Crush the fennel seeds, and crumble the chillies.
Cook the cavolo in boiling salted water with the whole garlic clove until tender, about 5 mins, then drain. Roughly chop it, including the garlic.
Heat 2 tabs olive oil in a thick bottomed saucepan, and add the sliced garlic, chilli and fennel seeds. Fry until brown about 2 mins.
Add the cavolo, season, and stir together briefly.
Eaten the day Francis, Tommy & Gabriel came over and stayed for bath time.