Cavolo Nero Gratin with Golden Breadcrumbs
A delicious side dish that pairs perfectly 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 crème fraîche bechamel:
100 ml milk of choice
1 garlic clove (grated)
a pinch of ground nutmeg
1 tsp Dijon mustard
150 g crème fraîche
salt & pepper
For the breadcrumbs:
5 tbsp fine breadcrumb
1 tbsp olive oil
Recipe:
Preheat the oven to 180C/160C fan/gas mark 4. Grease a medium-sized baking dish with the butter. Set aside.
Remove the hard spines from the cavolo nero and roughly chop the leaves. Add to the buttered baking dish.
Heat pu the milk in 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 crème fraîche. 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.
