Braised Cavolo Nero Recipe
This delicious and simple side dish features braised cavolo nero kale cooked in stock and sherry with seared shallots and sweet garden peas.
Servings 2 Servings
Calories 340kcal
Ingredients
- 400 g Cavolo Nero 14oz
- 5 Small Echalion or Banana Shallots
- 100 g Peas ¾ Cup
- 50 g Butter 3 tablespoon + 1 teaspoon
- 75 ml Dry Sherry ⅓ Cup
- 125 ml Vegetable Stock ½ Cup
- ½ teaspoon Coarse Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- Strip the tough stalks from the cavolo nero, then shred the leaves into 1cm (½") thick strips.
- Cut the shallots in half lengthways, then peel them and set them aside.
- If you are using frozen peas, defrost them by running them under cold water for 3-4 minutes.
- Heat a wide 28cm or 11" frying pan (not non-stick) over a medium heat.
- Add the butter, and when it begins to foam, add the shallots, cut side down and cook for 3-5 minutes or until they get a nice colour.
- Flip the shallots, and turn the heat up to high.
- Pour in the dry sherry and allow it to reduce by two-thirds, which will take 5 minutes or so.
- Add the cavolo nero, season with salt and pepper, then pour in the vegetable stock.
- Stir everything to combine, reduce the heat to low and add a lid, then cook for 5-7 minutes.
- Remove the lid, add the peas, stir and cook without a lid for a final 2 minutes.
Notes
Be sure to check that your sherry is vegan/vegetarian if you are followin either "diet".
Nutrition
Serving: 1 | Calories: 340kcal | Carbohydrates: 30g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 497mg | Fiber: 6g | Sugar: 13g
