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By Annie Bell for MailOnline. Updated: GMT, 30 December Carefully cut the cavolo nero leaves off the thin central stalk even the finest sections at the tip will be tough if left on and then thickly slice the leaves across. At the same time, heat a tablespoon of oil in a nonstick frying pan over a medium heat, add the garlic and chilli and cook briefly until the garlic is sizzling and just starting to colour, stirring frequently, then remove from the heat and stir in the anchovies to warm through, and then the lemon juice and 2 tablespoons of oil.
Transfer this to a serving plate and drizzle over the contents of the frying pan. A plate of this will suffice as a light supper for many veg-ophiles. Share or comment on this article: Recipe: Cavolo nero with anchovies, chilli and garlic. Bing Site Web Enter search term: Search. How THIS high street brand is transforming skincare and it won't cost the earth! Ad Feature. Ariana Grande sings on social media What was my life? Barts Billie Faiers goes make-up free as she touches down in Gatwick with the family after idyllic Maldives break No wonder she said yes!
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