Vicky’s Braised Cavolo Nero with Fennel and Chilli

Cavolo nero is on the menu most weeks in Casa Macqueen (my married name; I like the sound better than Casa Bennison!). I usually make enough so I can heap some onto toasted sourdough to have for lunch the next day.

Ingredients

Method

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Step 1

Prepare the cavolo nero by removing the tough central ribs from each leaf. Stack the leaves and cut them into thin ribbons (about 1cm wide). Rinse thoroughly and drain.

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For

3

M

I

800

g

Cavolo nero (Tuscan kale)

4

tbsp

Extra virgin olive oil

2

cloves

Garlic, thinly sliced

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Notes

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