Cooking: Slow Braise

This method works best with the more robust leaves of cavolo nero. Cook your kale, partially covered, over a low heat with a little water or stock for about 30 minutes. Add a dash more liquid as necessary to stop it catching. It will retain some bite and the colour should be dark. Let the liquid boil away for the last minutes of cooking so that the edges become very lightly crisped. You can also add flavours or seasonings at the beginning or end of the cooking – see ‘works well with...’.