Easiest Way to Make Ultimate Sig's Cavolo Nero, anchovies,chilli and garlic

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sig's cavolo nero, anchovies,chilli and garlic. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sig's Cavolo Nero, anchovies,chilli and garlic is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Sig's Cavolo Nero, anchovies,chilli and garlic is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have sig's cavolo nero, anchovies,chilli and garlic using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Cavolo Nero, anchovies,chilli and garlic:

1. Make ready 550 grams cavalo nero (cabbage) or kale
2. Take 5 tbsp good olive oil
3. Take 4 clove garlic peeled and finely chopped
4. Prepare 1 tbsp finely chopped medium-hot red chilli(seeds discarded)
5. Take 12 salted anchovy fillets
6. Prepare 3 tbsp fresh lemon juice

Instructions to make Sig's Cavolo Nero, anchovies,chilli and garlic:

1. Bring large pan of salted water to boil.Carefully cut leaf off stalk from cabbage making sure all stalk is removed.Thickly slice leaves across.Add to pan and boil for three minutes.Push leaves down so they cook evenly.
2. Whilst cooking leaves,add a tablespoon of oil to frying pan, add garlic and Chilli to the sizzling pan, cook until garlic takes a light golden brown colour.Remove from heat,stir in anchovy to warm through,then add the lemon juice and two tablespoon of the oil.
3. Drain the cabbage in colander amd squeeze out as much water as possible, I use back of potato masher.Transfer to plate or dish and drizzle over the contends of frying pan.
4. Cavolo Nero holds its shape beautifully when cooked for short while.Its flavour is between spinach,kale and savoy cabbage.
5. Served with.my puy lentil and porcine mushroom burger and new potatoes

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