Creamy Shredded Cavolo Nero with Mustard
- 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.