Spiced Cranberry Cavolo Nero
Who knew something so healthy would go so well on your Christmas dinner table? This Cavolo Nero (literally translates as “black cabbage”) recipe is so tasty we’d eat it every day of the year, but there’s something very festive about the twist of cranberry sauce. It’s beginning to look a lot like Christmas.
This is an excellent vegan side dish for your Christmas dinner or a lovely vegetable side for your Sunday dinner too!
Serves
Ingredients
For the recipe
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp cranberry sauce<item-todo-done><item-todo-done>1 large bunch of Cavolo Nero<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>2 tsp salt<item-todo-done>
Before you start
Large saucepan | Tongs | Kitchen roll | Frying pan
First, prepare the cavolo nero
- Put a large pan, filled with water on the stove, add 2 tsp salt and bring it to the boil
- As the water is coming to the boil, wash the cavolo nero under the cold tap and then remove the stems (you could do this with a knife or rip the stems out of the leaves)
Then, cook the cavolo nero
- Put the cavolo nero in the boiling water and cook it for 2-3 minutes (the leaves should be tender but still have some bite)
- Remove the leaves from the water with tongs and lay them out on kitchen roll
- Lightly pat the leaves to absorb any excess water
Next, make the sauce
- Whilst the cavolo nero are drying, finely slice the garlic.
- Put a frying pan on the stove, add the olive oil and let it warm up
- Add the sliced garlic and the chilli flakes to the pan and cook until the garlic is beginning to turn translucent
- Add the Cranberry Sauce to the pan and stir it into the oil so it breaks down
Combine and serve!
- Turn the heat of the pan down, add the cavolo nero and gently fold it into the warm, flavoured oil making sure it's well covered in flavour and warm enough to serve.