Cavolo nero with pancetta
This Cavolo nero with Pancetta is ready in just 10 minutes and can be served as a side dish (for example with roasted poultry or game) or with pasta or in a wrap. It’s very delicious as the salty Pancetta really complements the earthy, nutty flavours of the black cabbage.
Ingredients
Method
- Heat the oil in frying pan, add the pancetta and cook until crispy.
- Meanwhile slice the Cavolo nero into thin ribbons (remove the thick part of the central stalks). Rinse under running water, then drain.
- Add the garlic to the pancetta and stir for a few seconds. Add the rinsed Cavolo nero and the lemon juice. Stir and put a lid on. Turn down the heat and gently simmer for 5 minutes, until the leaves are just tender.
- Season with freshly ground pepper and serve.