Slow-Cooked Cavolo Nero Bruschetta

Preparation info

  • Serves

    4

    as a starter
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Bursting with flavour and vitamins, this is a favourite with the Riverford Field Kitchen chefs. It can be eaten as a starter or dressed up with ham or eggs for a more substantial meal.

Ingredients

  • dash of olive oil
  • 2 red onions, sliced
  • 3 garlic cloves, finely chopped

Method

Heat the olive oil in a pan on a low heat, add the onion and cook for about 10 minutes, until soft but not coloured.

Add the garlic, cavolo nero, a pinch of salt and half the stock. Partially cover the pan with a lid and cook slowly on a low heat for about 30 minutes until the leaves are tender, stirring occasionally and adding the remaining stock if it starts to dry out. Let the liquid