Cavolo nero with pumpkin kernels, currants, lemon and cumin

22 Apr 2020
Cavolo nero with pumpkin kernels, currants, lemon and cumin

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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This is a simple way to cook any sturdy green leaf. Feel free to add some chilli when the garlic goes in or alternative spices of your choice. The dish is lovely served with feta cheese or some Parmesan grated on top.

 

Serves 2

 

Ingredients

2 tbsp extra virgin olive oil

2 tbsp currants

2 tbsp pumpkin kernels

2 garlic cloves, grated

½ tsp cumin seeds

Zest and juice of half a lemon

200g cavolo nero, cut into 1cm slices across the stalk

Salt and black pepper

 

Method

Heat the olive oil over a medium heat in a wide frying pan. Add the currants, garlic, pumpkin seeds, lemon zest and a good grind of black pepper and salt.

Cook for about 2 minutes to allow the garlic to lose its rawness.

Add the sliced cavolo and cook until wilted, stirring regularly for 2 to 3 minutes. Squeeze over the lemon juice and serve.