Creamy Shredded Cavolo Nero with Mustard

Serves 4

Ingredients

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

Method

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.