3 tablespoons extra virgin olive oil
1 red chilli, finely chopped
2 garlic cloves, finely chopped
1 red onion, finely chopped
2 small bunches Cavolo Nero–stems removed from mature leaves, roughly chopped. If young leaves keep stems and roughly chop
1 cup podded broad beans
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil, extra
6-8 slices sourdough bread
2 garlic cloves, halved, extra
100g goats cheese
Heat the olive oil in a large frying pan over a medium-high heat, add the chilli, garlic and onion and cook for 5 minutes or until onions have softened. Add the kale and cook for an additional 5 minutes, tossing frequently, until wilted.
Add 1/2 cup of water, toss again, cover the pan and reduce heat to medium-low. Cook for 8 to 9 minutes until kale is tender. Remove from heat and set aside.
Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain and allow to cool slightly. Remove the skins and place in a bowl and dress with the lemon juice and olive oil. Season with salt and freshly ground black pepper to taste and mash roughly with a fork.
Meanwhile, cook the bread on both sides on a char-grill until lightly toasted. Rub the bread with the halved garlic cloves. Spread the goats cheese evenly between the slices of bread, then spread over a smothering of broad bean mash. Top with the kale mixture and freshly ground pepper and serve.
Join Phil & Juls on their fabulous ITALIAN FOOD & GARDEN TOUR
Travelrite International is offering a fully escorted food and garden tour of Italy led by Garden Guru Phil Dudman and Fab Foodie Julie Ray from May 22 – June 7, 2015.
Highlights include three nights in the picturesque Tuscan village of Bagno Vignoni, lunch at the world-renowned Osteria Francescana in Modena, a visit to the enchanting
Villa del Balbianello overlooking Lake Como and the glorious food markets of Bologna, the food capital of Italy.