Cavolo Nero, Cannellini Beans and Chipotle
I first encountered cavolo nero in Tuscany over 30 years ago. It was part of a bowl of ribollita, adding a silky texture to that wonderfully thick soup made with cannellini beans, cavolo nero and stale bread amongst other ingredients put to nutritious use. I was bowled over by the flavour of that simple dish and packed into my suitcase bags of dried cannellini beans with which to make the soup in my own kitchen. The problem, decades ago, was that cavolo nero was not easy to come by. Nowadays my supermarket stocks it from time to time and whenever I spot those long, dark green leaves just bursting with vitamins, I pop a few bags full in my basket. To my mind it is the best of the green leafy vegetables. It has a far better taste and texture than kale, is more versatile than spinach due to its thicker leaves and is a deeply attractive colour when cooked.
In this recipe I have retained the Tuscan pairing of cannellini beans with cavolo nero and have hopped continents to add in a chipotle chilli. This magical chilli provides just a touch of heat and a whole lot of smoky flavour which has guests guessing. It is well worth experimenting with if it is not yet part of your culinary repertoire.Pulses are an important part of the diet when lowering cholesterol and this quick and tasty dish will help you feel full of beans.
For 4 people:
1 tablespoon of olive oil
1 large onion, chopped
2 large cloves garlic, chopped
250g chestnut mushrooms, chopped
1 tin cannellini beans, drained
1 bunch cavolo nero – about 10 stalks
250g vegetable stock – I use Marigold bouillon
1 chipotle chilli
Heat the olive oil gently and sauté the onions until soft. Add the garlic and cook for about 2 minutes so that the aroma is released but the garlic does not burn. Add the mushrooms and stir. Continue to cook on a medium heat until the mushrooms release their juice. Add the stock and the chipotle chilli as well as the drained cannellini beans. Continue to cook for 5 minutes.
In the meantime wash and shake dry the cavolo nero and tear the leaves off the stalks. Add the torn leaves to the pot, cover and steam for a further 5 minutes or until the leaves have wilted. I like the leaves to retain some texture.
I like to serve this dish with a bulgur wheat risotto but you could also serve it with a pile of brown Basmati rice.