07 May 2014
We buy cavalo nero whenever I see it, and usually we'll have it lightly steamed, or sometimes sauteed with panch puran spices in coconut oil. Yum! But we bought rather a lot this week, so rather than let it go to waste (a heinous sin in my book) I thought I'd try an experiment...
Hmmm, now it is quite fibrous, but does this really need to be cooked? What the heck, let's give it a go - so I removed the stalk and chopped it finely to try raw in a salad. Yep, that worked and it was great, so I have round two in my lunchbox with lots of celery, about an inch off a long pointy red pepper, mixed seeds and a little cheese, with a chilli, lemon juice and hazelnut oil dressing. Why did I not take a photo - it looks delicious.
Update: it was delicious! I think it might become a favourite.