CAVOLO NERO KALE RECIPES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
• Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
• Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
• Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
• Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
• Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.

Steps:

• Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil.
• Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce.
• You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce.
• When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in.
• Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce.
• Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat.