941 B
941 B
Curly kale with rosemary and chilli
Recipe yields 4 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced
- 2 sprigs fresh rosemary
- 1 pieces medium-hot fresh chilli, deseeded and sliced
- 4 cloves garlc, sliced
- 250 grams curly kale, stemmed and shredded
- salt
- black pepper, fresh ground
Directions
- Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.
- Add the rosemary, chilli and garlic and fry for one more minute.
- Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.
- Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.
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author: Sophie Grigson
tags: Vegetables