- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic cloves, finely sliced
- 3 tbsp red wine vinegar
- 300g cavolo nero or kale, roughly shredded
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
Heat the oil in a large pan with a lid and sizzle the garlic, then add the vinegar and a splash of water.
Tip the kale into the pan, cover and wilt in the steam for 4-5 mins, adding a splash more water if the pan gets too dry. Once wilted, season with a little sea salt.