Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cavolo nero with rosemary and chilli. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Warm the olive oil over a medium heat in a large, deep frying pan or wok.
Cavolo Nero with Rosemary and Chilli is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Cavolo Nero with Rosemary and Chilli is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cavolo nero with rosemary and chilli using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cavolo Nero with Rosemary and Chilli:
- Make ready 250 g cavolo Nero, hard stems cut off, leaf cut into 1cm strips
- Take 1 large onion, sliced
- Take 4 garlic cloves, sliced
- Make ready 2 sprigs fresh rosemary
- Prepare to taste Salt
- Take to taste Fresh ground black pepper
- Prepare 1 medium or hot red chilli, deseeded and thinly sliced
- Get 4 tbsp olive oil
Season to taste with sea salt and freshly ground black pepper. Cavolo nero is the king of kale, with tender, dark green leaves that have a good, strong flavour. Use it in classic cavolo nero recipes like minestrone or simply stir-fry it with chilli and garlic. I love cavolo nero and my wife loves mushrooms so this is a match made in heaven #onerecipeonetree Foodiegeektrish.
Steps to make Cavolo Nero with Rosemary and Chilli:
- Heat the olive oil in a deep pan, such as a heavy bottom wok with lid over a medium heat. Add the onions, turn the heat down and fry gently until soft and tender.
- Add the rosemary, chilli and garlic and fry for another minute or so.
- Add the cavolo Nero and season with salt and pepper. Cover with the lid, reduce heat to low and leave to gently fry for 20 minutes or so. Stir occasionally.
Add the chickpeas, tomatoes and stock to the pan. Stir in most of the cheese; season if needed. Serve in bowls with the remaining chilli and cheese scattered over, plus a drizzle of olive oil. Heat the olive oil in a frying pan and add the onion, garlic, chilli flakes and a pinch of salt. Tip in the pasta and stir so every piece is coated in oil.
So that is going to wrap it up with this special food cavolo nero with rosemary and chilli recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
