Cavolo nero with garlic beurre noisette

Method

1. Shred the cavolo nero into 1cm wide strips. Bring a large pan of salted water to the boil, add the cavolo nero, bring back to the boil, then cook for 4-5 minutes until just tender. Drain well, press out any excess liquid (as you would for spinach), then return it to the hot pan. Cover to keep it warm.
2. To make the garlic beurre noisette, melt the butter in a small frying pan over a medium heat, swirling the pan occasionally, until it‘s golden brown and smells nutty. Add the garlic, let it sizzle for a few seconds, then add the lemon juice and quickly tip onto the cavolo nero. Season, toss well, then serve.