This was a twist on a Sophie Grigson recipe from her book ‘Vegetables’ – orange zest adds a bit of magic. They loved it.
Cavolo Nero (or kale) on toast with chilli, rosemary, garlic and orange zest
Fry finely sliced onions until soft.
Add garlic, red chilli and a sprig of rosemary.
Stir around for a minute.
Chuck in the chopped cavolo nero (washed but not dried) and salt.
Cover with lid.
Cook on low heat for about fifteen minutes, checking every now and then to make sure it’s not sticking.
Grate in orange zest about a minute before serving.
Served it up on sourdough toast, rubbed with half a garlic clove, drizzled with olive oil and spread with goats’ cheese.
If you can’t be bothered with this faff, a simpler recipe is to chop, steam (keep crunchy), toss with olive oil, a touch of salt and a squeeze of lemon.