Braised Cavolo Nero
Cavolo Nero is a variety of kale with a long tradition in Italian cuisine. Maggie recommends this recipe as a perfect accompaniment or side dish.
Step 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.
Step 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.
Maggie's tip: I like to serve this as an accompaniment, and it works especially well with slow-roasted oyster blade.