- 2 tbsp olive oil or rapeseed oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 sausages (we used Cumberland)
- 1 red onion
- 3 garlic cloves, crushed
- 1⁄2-1 tsp chilli flakes (optional)
- 200g bag cavolo nero, kale or other hardy greens, chopped
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 2 x 400g cans cannellini beans
- 1 chicken stock cube
- 1 lemon, zested, plus juice of 1⁄2
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat the oil in a large pan and squeeze the sausagemeat into the pan in rough meatball shapes – you should get about five meatballs from each sausage. Discard the sausage skins. Fry the meatballs until browned all over, then scoop onto a plate. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.
Add the remaining ingredients to the pan along with the meatballs and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the meatballs are cooked through. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty bread.