Cavolo nero with pancetta
7 Feb 2018
Prep Time
2 minutes
Cook Time
10 minutes
Total Time
12 minutes
Background
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
- 100g pancetta (cubed)
- 1 Tbsp olive oil
- 2 cloves of garlic, sliced
- 1 head Cavolo Nero
- Juice of half a lemon
- Ground pepper
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Pasta - Quick & Easy - Sandwiches - Side - Steam - Supper
- Cuisines: - Italian
- Occasions: - Christmas - Dinner Party - New Year - Sunday Lunch
- Ingredients: - Greens & Salads - Pork
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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