Cavolo Nero with Quince
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Step 1: Wash and chop the Cavolo Nero.
Step 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.
Step 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.
Step 4: Add blanched Cavolo Nero to the frypan and toss together. Serve drizzled with lemon juice.
700g trimmed weight cavolo nero, leaf only stems removed
50g unsalted butter
20ml 1 tbspn Extra Virgin Olive Oil
50g 2 golden shallots peeled and finely sliced
350g 1 quince peeled, cored and grated
2ml 1/2 tspn lemon juice