Slow-Cooked Cavolo Nero Bruschetta

Name: Slow-Cooked Cavolo Nero Bruschetta
Yield: Serves 4 as a starter
Ingredients: 1 tbsp crème fraîche; 240 ml chicken or vegetable stock (or water); 40 g Parmesan (or a vegetarian equivalent), grated; scant grating of nutmeg; slices of toasted or griddled bread rubbed with olive oil, to serve; squeeze of lemon juice; 2 red onions, sliced; dash of olive oil; 3 garlic cloves, finely chopped; 2 heads of cavolo nero, leaves stripped from the stalks and roughly chopped; salt and black pepper

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

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

Starter

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