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

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