Cavolo Nero Gratin with Golden Breadcrumbs
A delicious side dish that works perfectly well with winter roasts and pies.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
190 g Cavolo nero
1 tbsp Unsalted butter
For the cream fraiche bechamel:
100 ml Milk of choice
1 Garlic clove (grated )
a pinch of Ground nutmeg
1 tsp Dijon mustard
150 g Creme fraiche
Salt & pepper
For the breadcrumbs:
5 tbsp Fine breadcrumbs
1 tbsp Olive oil
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark and grease a medium size baking dish with the butter. Set side.
- Remove the hard spines from the cavolo nero and roughly chop the leaves. Place into the buttered baking dish.
- Heat up the milk into a small saucepan, and add the grated garlic and nutmeg. Cook for 3 minutes, on a low simmer, then turn off the heat and add the dijon mustard and creme fraiche. Season with salt and pepper. Mix well until combined and pour over the cavolo nero.
- Top with the breadcrumbs and a drizzle of olive oil. Bake for 20 minutes and serve.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
