By John Poutney
Cavolo nero (black cabbage) is easy to grow, tastes wonderful and looks beautiful in the garden. It is a simple variety of cabbage which doesn’t form a head, just leaves which you can pick individually. It belongs to the same family as kale. It originates in Tuscany. A great robust accompaniment to braised meat dishes.
Strip the leaf from the stem of the cavolo nero. Wash and blanche in salted boiling water for about three minutes. It is important not to overcook.
Heat the olive oil in a heavy bottomed saucepan. Fry the garlic. When it begins to colour, add the anchovies. Saute till melted. Add the blanched cavolo nero, and season generously.
Cook to blend the the anchovy and garlic with the cavolo nero for about 5 minutes. Remove from the heat and pour over extra virgin olive oil to serve.
