This is a terrific thing to do with Cavolo Nero, which is about in abundance at the moment.
We eat this with white fish, but if you are on a major diet, it’s very nice to eat on its own.
Cavolo nero with bacon and anchovies
1 head of cavolo nero pp
1/2 tin anchovies
4 rashers best streaky bacon, chopped
6 rosemary leaves
8 sage leaves
best olive oil
1 Heat some olive oil gently in a pan then throw in the bacon, rosemary, sage and anchovies. Leave this to cook gently for about 10 minutes.
2 While that’s cooking trim the ends of the cavolo nero and remove the toughest bits of stalk – less gruesome stalks can be left on.
Chop the cavolo nero roughly in half and rinse – do not dry off.
3 After 10 mins cooking, turn up the heat under the bacon/anchovy mixture a bit and stir well until the anchovy has more or less disappeared and the bacon is brown at the edges.
4 Put the damp cavolo nero in the pan with the bacon mixture and cook this gently with the lid on for about 20 mins. Before eating stir in a knob of butter.
I know that this sounds insanely unpromising as a dish but it is really great.