Ingredients
700g trimmed weight cavolo nero, leaf only stems removed
50g unsalted butter
50g golden shallots peeled and finely sliced
350g quince peeled, cored and grated
2ml lemon juice
700g trimmed weight cavolo nero, leaf only stems removed
50g unsalted butter
50g golden shallots peeled and finely sliced
350g quince peeled, cored and grated
2ml lemon juice
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Methods
1
Wash and chop the Cavolo Nero.
2
Place a large pot of water over a high heat, bring to the boil and blanch for about 3 minutes. Drain well and squeeze out any excess water.
3
In a large, clean nonstick frypan, bring butter to nut brown, add Extra Virgin Olive Oil to inhibit burning and add the golden shallots and grated quince. Pan fry for 2 to 3 minutes until cooked.
4
Add blanched Cavolo Nero to the frypan and toss together. Serve drizzled with lemon juice.
1
Wash and chop the Cavolo Nero.
2
Place a large pot of water over a high heat, bring to the boil and blanch for about 3 minutes. Drain well and squeeze out any excess water.
3
In a large, clean nonstick frypan, bring butter to nut brown, add Extra Virgin Olive Oil to inhibit burning and add the golden shallots and grated quince. Pan fry for 2 to 3 minutes until cooked.
4
Add blanched Cavolo Nero to the frypan and toss together. Serve drizzled with lemon juice.
