Cavolo Nero with PX-Soaked Raisins and Pine Nuts
A slight adaptation on a recipe from The Kai Cookook/A Love letter to the West of Ireland by Jess Murphy published by Nine Bean Rows.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
6
MINUTES
Ingredients
50g salted butter
3 shallots, sliced (75g)
2 garlic cloves, peeled and smashed
600g cavolo nero, stalks removed and leaves roughly chopped (400g after stalks have been removed)
3 tbsp white wine
130g pine nuts or cashew nuts, toasted
15g fresh flat leaf parsley, chopped
1 stalk of fresh lovage, chopped
sea salt and freshly ground black pepper
For the PX raisins:
200g golden raisins
200ml Pedro Ximénez (PX) sherry
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