Braised cavolo nero

Infuse cavolo nero with chilli for a gentle heat or, if you want more of a kick, finely chop the chilli before frying it with the garlic

Ingredients

• 2 tbsp olive oil
• 1 garlic clove, finely sliced
• 0.5 red chilli
• 200 g cavolo nero or kale, stalks removed and chopped
• 100 ml white wine

Steps

1. Heat half of the oil in a small pan with a lid over a medium heat and cook the garlic and chilli for 2 mins until the garlic starts to turn golden.
2. Stir through the cavolo nero and season with salt. Splash in the wine and cover the pan, then leave over a low heat for 6-8 mins until the cavolo nero has wilted. Remove the piece of chilli. Drizzle over the remaining 1 tbsp olive oil and serve.