Ingredients
1 bunch cavolo nero washed and roughly chopped
125ml Extra Virgin Olive Oil
1 clove garlic
2 anchovy fillets
1 bunch cavolo nero washed and roughly chopped
125ml Extra Virgin Olive Oil
1 clove garlic
2 anchovy fillets
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Methods
1
Blanch the chopped cavolo nero by plunging it briefly in a saucepan of boiling water until just tender, then drain immediately and set aside.
2
Heat the olive oil over low-medium heat, then saute the garlic. Add the anchovy fillets and cavolo nero and season with a little salt and pepper. Saute slowly for about 5 minutes, until the cavolo nero is tender on the tooth.
3
Maggie's tip: I like to serve this as an accompaniment, and it works especially well with slow-roasted oyster blade.
Tip: If you love Extra Virgin Olive Oil as much as Maggie, find this and other delicious must have ingredients to use in the kitchen in our beautiful Maggie's Favourites Hamper.
1
Blanch the chopped cavolo nero by plunging it briefly in a saucepan of boiling water until just tender, then drain immediately and set aside.
2
Heat the olive oil over low-medium heat, then saute the garlic. Add the anchovy fillets and cavolo nero and season with a little salt and pepper. Saute slowly for about 5 minutes, until the cavolo nero is tender on the tooth.
3
Maggie's tip: I like to serve this as an accompaniment, and it works especially well with slow-roasted oyster blade.
Tip: If you love Extra Virgin Olive Oil as much as Maggie, find this and other delicious must have ingredients to use in the kitchen in our beautiful Maggie's Favourites Hamper.
