- Bring a pan of water to the boil. Add the cavolo nero leaves and blanch for 30 seconds, then immediately transfer to a bowl of ice-cold water. This helps retain their vibrant green colour.
- Drain well and add the cavolo nero to a blender along with the basil, garlic, olive oil and a generous pinch of salt. Blend until smooth. The sauce will be quite thick.
- Transfer the green sauce to a saucepan over a low heat. Add a splash of water to loosen, stirring until warmed through.
- Add the Merchant Gourmet 5 Bean Medley and cook for a further 2–3 minutes until heated through. Add a little more water if needed to achieve your preferred consistency.
- Spoon into a serving bowl and finish with a dollop of crème fraîche and a drizzle of olive oil.
- Serve with generously buttered toast on the side.
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