This is a fantastic seasonal dish for going into Autumn.
All these vegetables are in season now, so get some fresh from a local greengrocer or farm shop. I was lucky enough to be able to pick the leeks and Cavolo Nero straight from my sister’s garden. About as easy as it gets!
You will need a large deep pan, preferably one that won’t stick!
- 3tbs of olive oil
- Large pinch of salt
- Large clove of garlic
- 2 medium/large leeks
- 4-6 large cavolo nero or kale leaves or the equivalent
- 3-400g frozen or tinned peas in water
- Ground black pepper
- Cold water
- Start by chopping the leeks in narrow circles, as thin as you can easily, (you can use the green parts as well if they look healthy, not just the white).
- Put the oil in the pan and crush the garlic into the oil.
- Add the salt and the leeks, and stir over a medium heat.
- While the leeks are warming, chop up the cavolo nero (or strip the leaves from the kale) and chop roughly, add to the pan and stir in.
- Now add the peas, if using tinned add them with the water from the tin, if frozen use direct from the packet.
- Stir again.
- You will need a covering of water in the pan, (so that the veg can simmer and steam gently over the next 15 minutes or so). Add a few grinds of black pepper, then stir it up and put the lid on.
- Simmer over a lower heat, needs to be simmering for about 15 minutes.
- After 10 minutes take out a little bit of cavolo nero or kale and taste, if still chewy leave for a little longer, after 15 minutes it should be done.
- Just leave the lid on and turn the heat off and get the rest of the meal out.
Substitute the cavolo nero with kale if you’d prefer.
I served this with roast sweet potatoes and roast chicken thighs with Za’atar and thyme. A very good combination!
Enjoy and let me know in the comments when you’ve tried it!