Braised cavolo nero

• olive oil↗2 tbsp tbsp
• garlic clove↗1

  thinly sliced

• red chili↗½
• cavolo nero↗200g g

  or kale, stems removed and chopped

• white wine↗100ml ml

Step-by-step instructions

1. 1

   Heat half the olive oil in a small saucepan with a lid over medium heat and cook the garlic and chili for 2 minutes until the garlic begins to turn golden.

2. 2

   Add the cavolo nero and season with salt. Pour in the white wine, cover the saucepan and cook over low heat for 6–8 minutes until the leaves wilt. Remove the piece of chili. Drizzle with the remaining 1 tbsp olive oil and serve.