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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 Pure 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 Pure 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!