Tasty Cavolo Nero
Delicious plant-based recipes that offer fresh ways of using kale
Serves 1
For the roast tomatoes
- 250g (8.8 oz) cherry tomatoes (we used yellow)
- Splash olive oil
- Pinch sea salt flakes
For the cavolo nero
- 1 tbsp olive oil
- 6 leaves of cavolo nero, shredded
- Big pinch sea salt flakes
- Black pepper
For the butter bean mash
- 1 can butter beans, drained
- Juice ½ lemon
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp garlic granules
- 1 tbsp tahini
For the caramelised hazelnuts
- 3 tbsp hazelnuts
- ½ tsp maple syrup
- Pinch sea salt flakes
- 2 slices of toast of choice
- Drizzle of extra virgin olive oil
To serve
- To roast the tomatoes add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil and a pinch of sea salt flakes. Bake on a medium heat for 25-30 minutes or until soft and browning a little. Set aside.
- To cook the cavolo nero add the olive oil to a frying pan and then add the cavolo nero.
- Fry for a few minutes on a medium heat until cooked and crispy. Add the sea salt and black pepper and then set aside.
- To make the crushed butter beans add the butter beans into a bowl along with the other ingredients. With a fork mash roughly then add in 3/4 of the crispy cavolo nero. Stir to combine.
- For the hazelnuts dry toast them in a pan for a few minutes until lightly toasted. Remove from the heat then crush slightly. Add to a bowl and stir in the maple syrup and sea salt. Set aside.
- To serve dollop the crushed beans onto the toast, top with caramelised hazelnuts, the remaining crispy cavolo nero and a drizzle of olive oil. Serve with the roast tomatoes.
Developed by Rebel Recipes for Discover Great Veg, discovergreatveg.co.uk
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