- 225g cavolo nero or kale, stalks removed
- 75g pancetta, cut into 0.5cm cubes
- 1 medium onion, sliced
- 1 clove of garlic, finely chopped
- 25g butter
- 2 tbsp parsley, finely chopped
- 1 tsp thyme leaves
- 300ml double cream
- 25g parmesan, finely grated
- 25g breadcrumbs
- 75g chestnuts, roughly chopped (optional)
A recipe to warm and comfort in the winter months and one that heroes the abundance of iron-rich, deep green cavolo nero growing in our organic Market Garden. Creamy and slightly indulgent, it is delicious served alongside tender turkey on Christmas day with crisp golden roast potatoes. It would also be delicious alongside fillet of beef or as a vegetarian side if made without the pancetta.
Though we prefer to make it with deep green cavolo nero, kale would work just as well. The beauty of this dish – aside from it being packed with flavour – is that it can be prepared in advance. Simply pop in the oven straight from the fridge 20 minutes before you are ready to serve.
METHODDIFFICULTY: Easy 30 MINS
Pre-heat the oven to 180°C.
Remove the stalks from your cavolo nero or kale, chop the leaves into large slices and arrange in a medium sized casserole or oven-proof dish.
Place a pan over a medium heat and fry the pancetta until it begins to crisp. Next, add the onion and garlic and continue to cook for a further 3-4 minutes until the onion has softened.
Add the butter, parsley, thyme and double cream to make a rich sauce, stirring until the butter has melted. Season generously with salt and pepper.
Pour the sauce over your greens and stir until evenly dispersed. Sprinkle over the breadcrumbs and the finely grated parmesan until you have a generous topping. Bake in the oven for 20 minutes until bubbling at the edges and golden brown on top.
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