Creamy Shredded Cavolo Nero with Mustard

Serves 2-3


  • 300g cavolo nero, shredded
  • 1 tbs oil
  • 1 onion, sliced
  • 142ml carton double cream
  • 1 tbsp wholegrain mustard


Boil the cavolo nero for 6–8 minutes until tender, drain. Meanwhile, heat the oil in a large frying pan and fry the onion for 4–5 minutes. Add the cream and mustard. Stir in the kale and heat through, season to taste.

A pinch of saffron added to the cream gives extra flavour and colour. This is ideal served with pasta or with roast chicken, beef or sausages.

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