Antonio Carluccio

Sea Kale with Garlic and Chilli

Cavolo Marino all’Aglio e Peperoncino

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio Goes Wild: 120 Fresh Recipes for Wild Food from Land and Sea
Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

  • About

Use the broccoli-like spears and tender top leaves for this dish, which can be eaten alone or with lamb cutlets or bread.

Ingredients

  • 800 g (1¾ lb) fresh sea kale tops
  • 6 tbsp extra virgin olive oil

Method

Cook the sea kale in slightly salted water until al dente, about 4-5 minutes depending on size. Heat the oil in a pan and add the garlic and chilli, frying briefly. Drain the kale, and serve hot with the flavoured oil poured over the top.