Cavolo Nero with smoked garlic butter

Cavolo Nero (Tuscan Kale) is such a strong, gutsy vegetable.  A great alternative to carbs in its own way as it is so filling. 

As many of you know Cavolo Nero is one of the traditional accompaniments to pasta, especially penne or tagliatelle, but on its own is just as good.

I cook it here with a little salted water and use a dessert spoon of smoked garlic butter to sauté a medium leek and a little unsmoked bacon to mix in with this luscious greenery.

Take 500 grams of these gorgeous leaves, de-spined and cut lengthways into strips (depending on how large your leaves are of course) and place in a deep pan with 250 mls of boiling water and a little olive oil and salt to taste.   Cover the pan over a medium heat and cook for 20-25 minutes.

Meanwhile, chop 100 grams of unsmoked bacon and a medium leek and sauté in a generous dessert spoon of smoked garlic butter until just turning brown.  Drain your greens and mix together.  Serve on its own or with mash potatoes or the pasta of your choice.