Cavolo nero with rosemary and chilli
by Sophie Grigson
Ingredients
3 tbsp extra virgin olive oil
1 large onion, sliced
2 sprigs fresh rosemary
1 medium or hot fresh red chilli, deseeded and thinly sliced
4 garlic cloves, sliced
250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
salt and freshly ground black pepper
The weekly joy of the veg box delivery to my doorstep, the beauty, freshness and abundance of the produce. The smell and the array of colour of the bountiful harvest of crops. The squeak of the kale, the snap of podding broad beans.
— Helen Bowman
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