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Cavolo Nero with Ginger & Pine Nuts

—

6 November 2018 BY Julie Biuso
SERVES: 4

Cavolo nero with ginger

Simple, and simply delicious.

Ingredients
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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

Method
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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.

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Comments

  1. Sue Story says

    24 September 2021 at 12:27 pm

    I have Cavalo Nero in the garden right now so I’ve got a tiny lamb leg piece from Taupo (I cut a boneless leg in half and it’s perfect for two.) ready to go with a tomatoes onion and breadcrumbs casserole and I think some fluffy mash plus your Cavalo Nero recipe oh and a cheeky Grenache as I’ve already done my two alcohol free days this week!

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