Cavolo Nero with PX-Soaked Raisins and Pine Nuts
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
6
MINUTES
CUISINE
COURSE
Main
Method
Put the raisins and sherry in a small saucepan and bring to a boil, then remove the pan from the heat and set aside to let them soak and cool.
Melt the butter in a large stainless wok or frying pan on a medium heat. When the butter starts to foam, add the shallots and garlic and cook for 90 seconds, just until fragrant. Add the cavolo nero and white wine and season with salt and pepper. Cook down the cavolo nero for about 5 minutes, then stir in the drained raisins, pine nuts and fresh chopped herbs (save the leftover PX sherry for a dressing with some extra virgin olive oil).
Transfer to a serving dish and serve hot.
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
Method
Put the raisins and sherry in a small saucepan and bring to a boil, then remove the pan from the heat and set aside to let them soak and cool.
Melt the butter in a large stainless wok or frying pan on a medium heat. When the butter starts to foam, add the shallots and garlic and cook for 90 seconds, just until fragrant. Add the cavolo nero and white wine and season with salt and pepper. Cook down the cavolo nero for about 5 minutes, then stir in the drained raisins, pine nuts and fresh chopped herbs (save the leftover PX sherry for a dressing with some extra virgin olive oil).
Transfer to a serving dish and serve hot.
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