Cavolo nero with rosemary and chilli
by Sophie Grigson
Ingredients
3 tbsp extra virgin olive oil
1 large onion, sliced
2 sprigs fresh rosemary
1 medium or hot fresh red chilli, deseeded and thinly sliced
4 garlic cloves, sliced
250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
salt and freshly ground black pepper
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
— Lila
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