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I did not take this picture

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.