Name: Braised cavolo nero
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 red onions, sliced; salt and freshly ground black pepper; 4 cloves garlic, finely chopped; 2 tablespoons olive oil; about 300 ml hot vegetable or chicken stock; 350–400 g cavólo nero, tough central stalks removed and leaves sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Cavolo nero retains a firm texture after long cooking; undercooked it is decidedly chewy and tough. Red onion and garlic partner it well, and I sometimes spice it with a little ground coriander or allspice.

Ingredients

3 red onions, sliced
2 tablespoons olive oil
4 cloves

Method

Sweat the onions gently for 5 minutes in the oil in a wide pan. Add the garlic to the onions, then the cavolo nero and pour over enough stock to cover the leaves by half. Season lightly. Replace the lid and braise for 20–30 minutes over a low heat, turning the cavolo nero from time to time.

Serve with venison. Braised Hare or