Cavolo nero and potatoes sautéed with chilli and garlic

Name: How to cook Cavolo nero and potatoes sautéed with chilli and garlic - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Cavolo nero and potatoes sautéed with chilli and garlic

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Ingredient

Food ration :

Serves 4 servings

Cooking time :

40 minutes

large waxy potatoes about 750 g

10 leaves

cavolo nero

6 tbsp

extra virgin olive oil

garlic cloves

pinched chilli flakes

Cooking instructions

* Step 1

Scrub the potatoes and put them still in their skin in a saucepan. Cover with cold water, add 1 tsp of salt and cook at a lively simmer until just tender when tested with the point of a small knife.

* Step 2

Lift them out of the water with a slotted spoon and place them in a colander until cool enough to peel. Keep the potato water. Peel the potatoes and cut into chunks.

* Step 3

Remove the tougher end of the stalks of the cavolo nero, wash the leaves and cut into strips. Bring to potato water back to the boil and then add the cavolo nero. Boil until tender, which will take about 5 minutes. Drain well.

* Step 4

While the cavolo nero is cooking, heat the oil in a large frying pan and add the garlic and chilli flakes. Sauté until just golden and add the potatoes.

* Step 5

Sauté until just golden and add the potatoes. Mix for a minute or two and then add the cavolo nero and continue cooking for 5 minutes or so, turning all the time. Taste and check the salt before serving.