Cavolo Nero with Quince

INGREDIENTS

  • Trimmed weight cavolo nero
  • 50g Unsalted butter
  • 2 Golden shallots
  • 1 Quince
  • 1/2 tspn Lemon juice
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Wash and chop the Cavolo Nero.

Place a large pot of water over a high heat, bring to the boil and blanch for about 3 minutes. Drain well and squeeze out any excess water.

In a large, clean nonstick frypan, bring butter to nut brown, add Extra Virgin Olive Oil to inhibit burning and add the golden shallots and grated quince. Pan fry for 2 to 3 minutes until cooked.

Add blanched Cavolo Nero to the frypan and toss together. Serve drizzled with lemon juice.