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Maggie Beer

Cavolo Nero with Quince

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Step 1: Wash and chop the Cavolo Nero.

Step 2: Place a large pot of water over a high heat, bring to the boil and blanch for about 3 minutes. Drain well and squeeze out any excess water.

Step 3: In a large, clean nonstick frypan, bring butter to nut brown, add Extra Virgin Olive Oil to inhibit burning and add the golden shallots and grated quince. Pan fry for 2 to 3 minutes until cooked.

Step 4: Add blanched Cavolo Nero to the frypan and toss together. Serve drizzled with lemon juice.

Ingredients

  1. 50g 2 golden shallots peeled and finely sliced
  2. 350g 1 quince peeled, cored and grated
  3. 2ml 1/2 tspn lemon juice
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