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4
as a starterEasy
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.
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