Cavolo nero with rosemary and chilli
by Sophie Grigson
Ingredients
3 tbsp extra virgin olive oil
1 large onion, sliced
2 sprigs fresh rosemary
1 medium or hot fresh red chilli, deseeded and thinly sliced
4 garlic cloves, sliced
250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
salt and freshly ground black pepper
I so love delving into my vegbox after it has been delivered so I can set meal plans for the week. I like that the vegetables are fresh, seasonal and come from nearby.
— Sally
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