Cavolo Nero with Rosemary and Chilli
Cavolo Nero with Rosemary and Chilli



  • 3 tbsp olive oil
  • 1 onion, sliced
  • 2 sprigs of rosemary
  • 1 red chilli, deseeded and sliced
  • 4 sliced garlic cloves
  • 250g cavolo nero or curly kale, trimmed and cut into slices
  • Salt and pepper
  • Heat the oil in a lidded pan, and gently fry the onion until tender. Add the rosemary, garlic, and chilli, and fry for another minute, then chuck in the cavolo nero and season well..
  • Cover with the lid and cook gently for 20 minutes. Stir occasionally. Serve as a side to a nut roast, or eat on its own.
20 mins
4 serving
This recipe pairs perfectly with the Giuseppe Cortese Barbera 2019 from Piedmont, Italy.

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