300g cavolo nero, shredded
1 tbsp oil
1 onion, sliced
140ml double cream
1 tbsp wholegrain mustard
- Boil the Cavolo Nero for 6–8 mins until tender, drain.
- Meanwhile, heat the oil in a large frying pan and fry the onion for 4–5 mins. Add the cream and mustard. Stir in the Cavolo Nero and heat through, season to taste. Option: Add a pinch of saffron to the cream to give extra flavour and colour. Ideal served with roast chicken, beef or cooked sausages.
Recipe by www.discovergreatveg.co.uk