Curly kale (or cavolo nero) with rosemary and chilli

Curly kale (or cavolo nero) with rosemary and chilli
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Simple cavolo nero with chilli and garlic makes an excellent side dish with roast chicken, or as a topping for bruschetta – griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese.

By Sophie Grigson

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Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 large onion, sliced
  • 2 sprigs fresh rosemary
  • 1 medium or hot fresh red chilli, deseeded and thinly sliced
  • 4 garlic cloves, sliced
  • 250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
  • salt and freshly ground black pepper
How-to videos

Method

  1. 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.

  2. Add the rosemary, chilli and garlic and fry for a minute more.

  3. 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 5 minutes, then again 10 minutes later.

  4. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.