CAVOLO NERO WITH ANCHOVIES, CHILIES AND GARLIC

SERVES 4-6


about 550g / 1¼ lb cavolo nero
5 tbsp good olive oil
4 garlic cloves peeled and finely chopped
1 tbsp finely chopped medium-hot red chilli (seeds discarded)
12 salted anchovy fillets sliced across
2 tbsp lemon juice

● Bring a large pan two-thirds full with salted water to the boil. Carefully cut the cavolo nero leaves off the thin central stalk (even the finest sections at the tip will be tough if left on) and then thickly slice the leaves across.
● Add the leaves to the pan and cook for 3 minutes, pushing them down now and again so they cook evenly. At the same time, heat a tablespoon of oil in a nonstick frying pan over a medium heat, add the garlic and chilli and cook briefly until the garlic is sizzling and just starting to colour, stirring frequently, then remove from the heat and stir in the anchovies to warm through, and then the lemon juice and 2 tablespoons of oil.
● Drain the cavolo nero in a colander and press out the excess water using a wooden spoon or the back of a potato masher, return to the pan and toss with a couple of tablespoons of oil. Transfer this to a serving plate and drizzle over the contents of the frying pan.

COOK’S TIP Unlike many other cabbage leaves, cavolo nero holds its shape after brief cooking, retaining a delicious texture. A plate of this will suffice as a light supper for many veg-ophiles. And it’s so good for us!