Ingrédients
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200g cavolo nero, leaves stripped
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Handful fresh basil leaves
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1 garlic clove, peeled
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2 tbsp olive oil
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Salt
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Creme fraiche, to serve
Méthode
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Remove the cavolo nero leaves from the stalks and blanch in boiling water for 30 seconds, then remove and plunge into ice cold water to prevent cooking further. Blanching will maintain the vibrant green colour.
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Add the blanched cavolo nero leaves, basil, garlic, olive oil and a good pinch of salt to a blender and blitz until you have a smooth sauce, it will be quite thick. Add to a pan and gently heat, adding a little water to loosen the sauce.
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Add in MG 5 bean medley and heat through for a further few minutes. Add more water if the sauce is too thick.
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Plate up with a dollop of creme fraiche and a drizzle of olive oil, and tuck in with some generously buttered toast.
