Sig's Cavolo Nero, anchovies,chilli and garlic

Name: Sig's Cavolo Nero, anchovies,chilli and garlic
Yield: 6 servings
Cuisine: British
Ingredients: 550 grams cavalo nero (cabbage) or kale; 5 tbsp good olive oil; 4 clove garlic peeled and finely chopped; 1 tbsp finely chopped medium-hot red chilli(seeds discarded); 12 salted anchovy fillets; 3 tbsp fresh lemon juice

Sigrun @sigrun

German, living in England

finished result photo

Sigrun @sigrun

German, living in England

finished result photo

Saved

Ingredients

6 servings

550 gramscavalo nero (cabbage) or kale
5 tbspgood olive oil
4 clovegarlic peeled and finely chopped
1 tbspfinely chopped medium-hot red chilli(seeds discarded)
12salted anchovy fillets
3 tbspfresh lemon juice

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Steps

1

Bring large pan of salted water to boil.Carefully cut leaf off stalk from cabbage making sure all stalk is removed.Thickly slice leaves across.Add to pan and boil for three minutes.Push leaves down so they cook evenly.
2

Whilst cooking leaves,add a tablespoon of oil to frying pan, add garlic and Chilli to the sizzling pan, cook until garlic takes a light golden brown colour.Remove from heat,stir in anchovy to warm through,then add the lemon juice and two tablespoon of the oil.
3

Drain the cabbage in colander amd squeeze out as much water as possible, I use back of potato masher.Transfer to plate or dish and drizzle over the contends of frying pan.
4

Cavolo Nero holds its shape beautifully when cooked for short while.Its flavour is between spinach,kale and savoy cabbage.
5

Served with.my puy lentil and porcine mushroom burger and new potatoes