Gratin of Cavolo Nero

Name: Gratin of Cavolo Nero
Cuisine: United Kingdom
Ingredients: 150 ml whole milk; 450 ml double cream; 4 whole eggs, beaten; Sprig of thyme; Salt and freshly ground black pepper; 2 garlic cloves, crushed; 300 g cooked cavolo nero, thoroughly dried; freshly grated nutmeg

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

This is a luxurious way of serving the black Tuscan cabbage. You could also give the same treatment to kale, our ancient British version of it and its close relation.

Ingredients

150 ml whole milk
450 ml double cream
2 garlic clov

Europe
United Kingdom
Side dish
England
Vegetarian
Gluten-free

Method

In a saucepan, bring the milk, cream, garlic and thyme to the boil. Take off the heat and leave to cool.

Preheat the oven to 150°C/gas 2.

Add the eggs with salt, pepper and nutmeg to taste to the cream mixture. Mix with the cavolo nero in an ovenproof dish and