Indian Spiced Cavolo Nero



Leafy greens are so good for you and this is a fantastic recipe in which you can use green cabbage, chard, even spinach if you wish. Gently spiced,full of the goodness of the greens, provides magnesium – great for sleep and stress (perfect for this time of year) and turmeric an amazing healing anti inflammatory.

Indian Spiced Cavolo Nero

Serves 4
150gr Cavolo nero, cleaned and centre stalk removed
1 small onion diced

1 tbsp passata
1 tin tomatoes
1 tsp turmeric
1 tsp nigella (onion) seeds
½ tsp each, cayenne, cumin and coriander
2 tbsp crème fraiche – use low fat if you wish
2 tbsp rapeseed oil

Blanch cavolo nero in boiling water for 2 minutes, remove and drain well then chop
Heat oil in a medium sized pot and add the onion and cook until soft
Stir in the spices and cook for about a minute. Add the passata, tin of tomatoes and the cavolo nero, season well and cook for about 10 minutes over a low medium heat until some of the tomato sauce has thickened. Stir in the 2 tbsp of crème fraiche and cook for another minute or two.
Serve and enjoy!
Note that you can substitute spinach, chard even cabbage in this recipe. Adjust the quantities accordingly as you will probably need a big bag of spinach to feed 4. You will need to blanch cabbage ad chard too but not the spinach.

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