Serves: 2-3
This is a bit of a store cupboard dish which I mix and match according to what else I have knocking around. The bare bones are roughly the same (although I often use kale or spring greens in place of the cavolo nero) but sometimes I add some diced pancetta or cooked chicken.
Ingredients
- For the salsa verde
- 20g basil leaves
- 15g flat-leaf parsley
- 15g mint leaves
- 6 salted anchovies in oil
- 2 tablespoons capers in vinegar, drained
- 1 heaped teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- For the stew
- 2 tablespoons extra-virgin olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 250g cavolo nero, tough stalks removed and leaves roughly chopped
- 500ml chicken stock or vegetable stock
- 400g tin cannellini beans, drained and rinsed
- 8 artichoke hearts in oil, drained and halved (if whole)
Method
- Place all the ingredients for the salsa verde in the small bowl of a food processor and process to a smooth paste. Spoon into a bowl, cover and chill. You can make this well in advance.
- For the stew, heat the oil in a saucepan and add the onion, garlic and a pinch of salt. Sauté over a moderate heat for 10-15 minutes until the onion is soft. Add the cavolo nero and stock and bring to the boil. Turn the heat down, cover with a lid and simmer for 15-20 minutes until the cavolo nero is tender. Add the cannellini beans and artichokes and simmer for a further 5 minutes. Taste and season with salt and ground black pepper. Serve in bowls and drizzle over the salsa verde. You could serve some toasted sourdough bread on the side.