Simple, and simply delicious.
Large bunch cavolo nero 2 Tbsp extra virgin olive oil 3 Tbsp pine nuts Flaky sea salt 12 fresh sage leaves 2 cloves garlic, peeled and thinly sliced 1 tsp peeled and finely grated ginger
1 Prepare cavolo nero by washing it well, then running a sharp knife down either side of the tough centre ribs (discard the ribs). Coarsely chop leafy part. Plunge cavolo nero into a saucepan of lightly salted boiling water and cook without a lid for 5 minutes. Drain. Wipe out the pan.
2 Heat 1 Tbsp oil in a small frying pan (skillet) over medium heat and add the pine nuts. Cook for a few minutes, tossing from time to time, until golden. Using a slotted spoon, transfer pine nuts to a side plate lined with paper towels and sprinkle with sea salt. Add sage leaves to pan and let them sizzle and brown a little, then transfer to side plate with pine nuts.
3 Add remaining oil to saucepan and add garlic and ginger. Set pan over a gentle heat and let them sizzle for a few minutes, until just starting to take on a little colour; don’t let them burn. Stir in cavolo nero, season with a little salt and cook, stirring often, until piping hot. Dish cavolo nero into a warmed bowl and sprinkle with pine nuts and sage leaves. Serve pronto.