Mighty cavolo nero with garlic & sage

Mighty cavolo nero with garlic & sage

This vegetable, pulse and lentil power-packed recipe was created post-surf on a stunning September evening. We had friend’s staying and had come home from the beach quite (read ‘too’) late, Jase had popped the children in bed, and I cooked, still in my wetsuit, Dryrobe and beanie. It was really an excuse to warm up by the AGA but I found myself so in the flow that I couldn’t stop to get changed. I’ve since cooked it for our Book Club and can see it becoming a staple alongside meaty or vegetarian curries or simply for lunch with courgette tzatziki and a blob of hummous. It is filled to the brim with healthfulness… a good one if you’re feeling like you need a reset.

Place the lentils, rice and quinoa in a fine sieve and rinse well under cold water to release their starch.

Next, place them in a small pan with a teaspoon of vegetable bouillon and 1 litre of boiled water.

Bring to the boil, place a lid on, turn down the heat to a simmer and cook for 20 minutes or until the Puy lentils are tender with a little bite to them. Drain any excess water, place the lid back on and leave to rest on the side.

Meanwhile, heat the rapeseed oil in a large frying pan over a high heat. Add the garlic and sage and cook for 1 minute. Add the cavolo nero and turn down the heat.

Saute for 10 minutes over a medium to low heat. Stir in the sugarsnap peas and peas and cook for 1 minute.

Finally add the lentils, rice and quinoa in carefully to the vegetables. Use a fork to fluff it up as you pour it in and get rid of any lumps. Give the whole dish a really good stir with a spatula or wooden spoon.

Taste and adjust the salt or pepper as necessary. Enjoy on it’s own with a dollop of Greek yoghurt or serve alongside the aubergine and chickpeas with lime and coriander, courgette tzatziki and roasted pork.

DOWNLOAD OR PRINT RECIPE HERE.