Curly Kale (or Cavolo Nero) with Rosemary and Chilli

By ShannonB

Ingredients

• 1 large onion, sliced
• 2 sprigs fresh rosemary
• 1 medium or hot fresh red chilli, deseeded and thinly sliced (or 3 frozen red chili cubes, if available)
• 4 garlic cloves, minced
• 250 g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
• salt and freshly ground black pepper

Details

Servings 4
Adapted from bbc.co.uk

Preparation

Step 1

Heat a deep, heavy-bottomed lidded pan or wok over a medium heat and spray with cooking spray. Add the onion, turn down the heat and fry gently until very tender.

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

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.

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