One-pan roast rack of lamb & green olive potatoes
Serve an easy, romantic meal for two with our roast rack of lamb. We’ve added olives and anchovies, but leave them out if you want to keep it even simpler
Braised cavolo nero
Serves 2
Easy
Prep:
Cook:
Infuse cavolo nero with chilli for a gentle heat or, if you want more of a kick, finely chop the chilli before frying it with the garlic
Skip to ingredients
- 2 tbsp olive oil
- 1 garlic clovefinely sliced
- ½ red chilli
- 200g cavolo neroor kale, stalks removed and chopped
- 100ml white wine
Nutrition: Per serving
- kcal181
- fat13g
- saturates2g
- carbs3g
- sugars3g
- fibre4g
- protein4g
- salt0.1g
Method
step 1
Heat half of the oil in a small pan with a lid over a medium heat and cook the garlic and chilli for 2 mins until the garlic starts to turn golden.
step 2
Stir through the cavolo nero and season with salt. Splash in the wine and cover the pan, then leave over a low heat for 6-8 mins until the cavolo nero has wilted. Remove the piece of chilli. Drizzle over the remaining 1 tbsp olive oil and serve.
