Cavolo Nero with Rosemary and Shallots
Dark leafy greens are an absolute staple on my winter table, but they can be a little bland and boring without some punchy flavours. This dish is quick and easy but elevates the humble cavolo nero (or chard, spinach or kale if you’d prefer) into a bit of a centrepiece. I make this weekly over the coldest months and always feel like it’s doing me good from the inside out.
- 2 tbsp olive oil
- 3 shallots, peeled and finely sliced
- 3 cloves garlic, peeled and thinly sliced
- 1 sprig rosemary, leaves removed, finely chopped
- 600g cavolo nero – stems removed and leaves sliced into strips
- ½ lemon, zest and juice
- Pinch of chilli flakes, optional
- Sea salt & black pepper
In a large frying or sauté pan, sauté the shallots and garlic in the olive oil over a low-medium heat for 7-10 minutes, until caramelised. Stir regularly to prevent them burning.
Add the chopped rosemary to the pan, and cook for a further minute, before adding the cavolo nero leaves. You may need to add them in a few stages, allowing each batch to wilt down enough to create some space, stirring regularly.
Add a splash of water to the pan and cover with a lid so that the steam helps to further cook the leaves.
Once all the cavolo nero is softened, about 10 minutes or so, stir through the lemon zest and juice and season to taste. Tip into a bowl and top with a few chilli flakes if you like.
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