This rustic, wholesome recipe brings together tender white beans and earthy cavolo nero for a meal that’s as nourishing as it is flavourful. Slowly cooked with garlic and good olive oil, it’s a comforting plate that works perfectly on its own or as a side with crusty bread.
Ingredients
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1 bunch cavolo nero
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700g cannellini (or any white beans)
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4 cloves garlic
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1 shallot
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1 lemon
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½ stock cube
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1 heaped tbsp ricotta (or mozzarella/stracciatella)
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Olive oil
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Salt & pepper
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Crusty bread, to serve
Method
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Dice the shallot and gently fry in olive oil until soft.
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Remove the cavolo nero stalks and blanch the leaves in boiling water for 2 minutes. Transfer immediately to ice-cold water to stop the cooking and preserve the vibrant green colour.
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Squeeze out some of the water (leaving enough for blending), then blitz the cavolo nero in a blender with a dash of olive oil and a pinch of salt until smooth.
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Once the shallots are cooked, mince the garlic and add it to the pan. Fry for 2 minutes, then stir in the beans with their liquid and the stock cube. Bring to a gentle boil and simmer for 10 minutes.
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Pour in the blended cavolo nero and cook for another 5 minutes until warmed through.
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Finish with a spoonful of ricotta, a squeeze of lemon juice, lemon zest, and a drizzle of olive oil. Season with salt and pepper. Serve with crusty bread.
Our collaboration bread knife with Natalia Rudin is now available. To order yours click here.