La Española Olive Oil UK logo
Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil La Española Gourmet EVOO bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil La Española Organic EVOO bottle with tile and olives in the background Use La Española Light in Colour Olive Oil La Española Light in Colour Olive oil bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil flavoured White Truffle La Española Extra Virgin Olive Oil flavoured white truffle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pomace Oil Pomace oil bottle with tile and olives in the background Use La Española Pomace oil and Sunflower oil La Española Pomace Oil and Sunflower Oil bottle

Cavolo nero with garlic, chilli and Serrano ham

Extremadura

Cavolo nero with garlic, chilli and Serrano ham

Rich, tender cavolo nero packed full of flavour with salty Serrano ham, sweet garlic and a hint of chili spice. Completed by a generous drizzle of fruity La Española Extra Virgin Olive Oil, it’s a delicious dish to add to a tapas feast.

Serves

4

Preparation time

5 minutes

Cooking time

10 minutes

Allergens

Ingredients

  • 350g cavolo nero, centre stalks removed and cut into 5 cm strips
  • 3 tbsp La Española Olive Oil
  • 75g (4-6 slices) Serrano ham, chopped
  • 1 anchovy, chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 tbsp Lemon juice
  • 1 sprig of rosemary
  • La Española Extra Virgin Olive Oil, for drizzling

Directions

  1. Warm the La Española Olive Oil over a medium heat until fragrant and fruity.
  2. Add the ham, anchovy, chilli, garlic and rosemary and sizzle gently for 4-5 minutes until the anchovies melt into the oil.
  3. Wash the cavolo nero.
  4. Increase the heat to high. Add the cavolo nero with a splash of water and stir-fry for 4-5 minutes until vibrant green and the stalks just tender.
  5. Remove the rosemary and generously drizzle with La Española Extra Virgin Olive Oil.
  6. Serve immediately and enjoy!

Similar recipes

Blue Cheese and Walnut Crackers Blue Cheese and Walnut Crackers
Pumpkin mash with bacon, eggs and Brie Pumpkin mash with bacon, eggs and Brie
Warm salad with salmon and roasted vegetables Warm salad with salmon and roasted vegetables
Truffle tortilla Truffle tortilla
Croquetas Croquetas
Spanish butternut squash pizza Spanish butternut squash pizza
Lentil, chorizo and vegetable stew Lentil, chorizo and vegetable stew