Spiced Cranberry Cavolo Nero

Simple
0:15 m
4 ingredients

Who knew something so healthy would go so well on your Christmas dinner table? This Cavolo Nero (literally translates as “black cabbage”) recipe is so tasty we’d eat it every day of the year, but there’s something very festive about the twist of cranberry sauce. It’s beginning to look a lot like Christmas. This is an excellent vegan side dish for your Christmas dinner or a lovely vegetable side for your Sunday dinner too!

Serves: 4

Ingredients

For the recipe

2 tbsp olive oil
2 tbsp cranberry sauce
1 large bunch of Cavolo Nero
1 garlic clove
½ tsp chilli flakes
2 tsp salt

Before you start

Large saucepan | Tongs | Kitchen roll | Frying pan

Step 1

First, prepare the cavolo nero

Put a large pan, filled with water on the stove, add 2 tsp salt and bring it to the boil
As the water is coming to the boil, wash the cavolo nero under the cold tap and then remove the stems (you could do this with a knife or rip the stems out of the leaves)

Ingredients

1 large bunch of Cavolo Nero
2 tsp salt

Step 2

Then, cook the cavolo nero

Put the cavolo nero in the boiling water and cook it for 2-3 minutes (the leaves should be tender but still have some bite)
Remove the leaves from the water with tongs and lay them out on kitchen roll
Lightly pat the leaves to absorb any excess water

Step 3

Next, make the sauce

Whilst the cavolo nero are drying, finely slice the garlic.
Put a frying pan on the stove, add the olive oil and let it warm up
Add the sliced garlic and the chilli flakes to the pan and cook until the garlic is beginning to turn translucent
Add the Cranberry Sauce to the pan and stir it into the oil so it breaks down

Ingredients

2 tbsp olive oil
2 tbsp cranberry sauce
1 garlic clove
½ tsp chilli flakes

Step 4

Combine and serve!

Turn the heat of the pan down, add the cavolo nero and gently fold it into the warm, flavoured oil making sure it's well covered in flavour and warm enough to serve.