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Curly kale (or cavolo nero) with rosemary and chilli
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
3 tbsp extra virgin olive oil1 large onion, sliced2 sprigs fresh rosemary1 medium or hot fresh red chilli, deseeded and thinly sliced4 garlic cloves, sliced250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slicessalt and freshly ground black pepper
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 one more minute.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 five minutes, then again ten minutes later.4. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.
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