Cavolo Nero in coconut milk

We have struggled in past years to find anywhere that sells coconut milk in our part of Italy (Le Marche). This year we arrived with several tins and found a cabbage curry side dish recipe to combine both. This originally came from Hugh Fearnley Whittingstall River Cottage Veg with leeks instead of cabbage.

This is quick and easy to make.

Foodstuff you will need:  (serves 6 as a side dish)
One whole cavolo nero or Kale or cabbage – washed & tough stalks removed
2 large red onions chopped or leeks if in season.
Olive oil
2 garlic cloves sliced
1 teaspoon of good curry powder
400ml of coconut milk
50g roasted peanuts
Salt and pepper

Equipment
large saucepan
Strainer for cabbage
Deep Frying pan
Sharp knife and chopping board
Wooden spoon
Hob/hot plate

How to throw it together
Shred the cabbage and set aside.

Heat the oil in a large frying pan over a medium-low heat and sweat the onion and garlic for a couple of minutes

Add the curry powder and cook for 1-2 minutes. Add the greens and sweat down until slightly wilted but still crnchy.





Pour in the coconut milk and heat through letting it bubble for a minute. Serve at once sprinkled with roasted peanuts.