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Maggie Beer

Spinach

Braised Cavolo Nero

Spinach

Step 1: Blanch the chopped cavolo nero by plunging it briefly in a saucepan of boiling water until just tender, then drain immediately and set aside.

Step 2: Heat the olive oil over low-medium heat, then saute the garlic. Add the anchovy fillets and cavolo nero and season with a little salt and pepper. Saute slowly for about 5 minutes, until the cavolo nero is tender on the tooth.

Maggie's tip: I like to serve this as an accompaniment, and it works especially well with slow-roasted oyster blade.

Ingredients

  1. 1 bunch cavolo nero washed and roughly chopped
  2. 1 clove garlic

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