RECIPE – cavolo nero with chestnuts

Cavolo nero (or kale) is a brilliant seasonal autumn/winter vegetable that is easy to grow and very versatile when it comes to cooking. This recipe is a delicious seasonal Christmas side dish that is full of flavour and simple to make!

INGREDIENTS

16 chestnuts – fresh or prepared vacuum packed or tinned
cavolo nero or black kale (curly kale can also be used)
2 cloves garlic, chopped
1⁄4 cup olive oil
salt and pepper

METHOD

1. If using fresh chestunuts, first, roast the chestnuts. Make an ‘x’ along the flat side of the chestnuts
and place on a baking sheet. Roast at 200oC/400oF 15 to 20 minutes. Allow to cool, then peel off
the skins. Skip this step if using vacuum packed or tinned chestnuts.
2. Strip out the central rib of all but the smallest cavolo nero leaves and blanch them in plenty of
boiling water for 3 or 4 minutes.Cool and squeeze out some of the water.
4. Gently fry the garlic in the olive oil without colouring for a minute, then add the cavolo nero and
the chestnuts and toss in the oil for a couple of minutes until heated and well coated with oil.
4. Pour a small amount of water into the saucepan so that it sizzles, cover the pan and cook slowly
for about ten minutes or until both the cavolo nero and chestnuts are tender.
5. Season with salt and pepper and serve.

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