Whilst Cavolo Nero is very much available right now, there are lots of other good greens around too and this recipe can easily be adapted for them; consider finely shredded savoy cabbage or finely shredded brussels sprouts or brussels sprout tops.
This recipe is for 4 servings, but it can easily be bulked up to make enough 6 or 8 or more. Make more than you need if you like and keep it in the fridge to have on another day. It will keep well, covered, for 3 or 4 days at least.
2 or 3 tbsp rapeseed oil or olive oil
A pinch of dried chilli flakes
2 fat cloves of garlic, peeled and crushed
Cavolo Nero or other greens – allow a generous handful for each person
The finely grated zest and juice from a small orange
Up to a generous pinch of sea salt flakes if you like.
You will also need a sturdy, roomy and large frying pan
Use only the deep green leaves of Cavolo Nero, discard any yellow ones. Wash them and drain them and then use sharp kitchen scissors or a sharp knife to remove the central stems, which you don’t need, and then cut the leaves crosswise into thin shreds.
Set the pan over low heat. Add the oil and, when it is hot, stir in the dried chilli and crushed garlic. Stir for a minute or so.
Add the prepared Cavolo Nero and the salt flakes and stir well to coat the greens with the oil, chilli, and garlic.
Keep the heat low and stir the greens from time to time until they have wilted – this should take 5 to 10 minutes.
Stir in the orange zest and juice, taste and add sea salt flakes if you like and that’s it.
See also:
Brussels Sprouts and Brussels Sprout Tops
