Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cavolo nero with rosemary and chilli. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Warm the olive oil over a medium heat in a large, deep frying pan or wok. Meanwhile, trim and discard the tough ends of the cavolo nero stalks.
Cavolo Nero with Rosemary and Chilli is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Cavolo Nero with Rosemary and Chilli is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook cavolo nero with rosemary and chilli using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cavolo Nero with Rosemary and Chilli:
- Get 250 g cavolo Nero, hard stems cut off, leaf cut into 1cm strips
- Make ready 1 large onion, sliced
- Get 4 garlic cloves, sliced
- Get 2 sprigs fresh rosemary
- Take to taste Salt
- Get to taste Fresh ground black pepper
- Prepare 1 medium or hot red chilli, deseeded and thinly sliced
- Make ready 4 tbsp olive oil
Serve in bowls with the remaining chilli and cheese scattered over, plus a drizzle of olive oil. Cook the cavolo nero in boiling water until tender, and then drain. Next, add the bread and the cavolo nero. Serve hot with parmesan, a good drizzle of green, new-season olive oil and black pepper.
Instructions to make Cavolo Nero with Rosemary and Chilli:
- Heat the olive oil in a deep pan, such as a heavy bottom wok with lid over a medium heat. Add the onions, turn the heat down and fry gently until soft and tender.
- Add the rosemary, chilli and garlic and fry for another minute or so.
- Add the cavolo Nero and season with salt and pepper. Cover with the lid, reduce heat to low and leave to gently fry for 20 minutes or so. Stir occasionally.
Next, add the bread and the cavolo nero. Serve hot with parmesan, a good drizzle of green, new-season olive oil and black pepper. Cavolo nero is the king of kale, with tender, dark green leaves that have a good, strong flavour. Place the cavolo nero in a pan over a medium heat with the butter and season with salt and pepper. Divide the polenta between four warmed bowls, followed by the meatballs, an extra spoonful of the rosemary tomato sauce and the cavolo nero.
So that’s going to wrap it up for this exceptional food cavolo nero with rosemary and chilli recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
