This is such a versatile dish, and one that really makes the most of the intense, slightly bitter flavour of cavolo nero. It is quite unusual to see these earthy ingredients combined with exotic spices, but it really does work. I like this as a main course, but you can also use it as a side dish to accompany lamb, chicken, sausages or even a substantial fish such as sea bass. I use puy lentils for their nutty flavour and excellent firm texture – the little gleaming dark greeny-grey pebbles look so beautiful with the black leaves of the kale. Make this with vegetable stock if you prefer, for a completely vegetarian dish.
- Dried puy lentils 400g
- Leek 1 large, trimmed and diced
- Celery stalk 1 large, finely chopped
- Coconut oil 2 tbsp
- Cavolo nero 200g, large stems removed and leaves sliced
- Garlic cloves 2, chopped, grated or crushed
- Ground turmeric 1 tsp
- Cardamon pods 1 tsp, remove seeds and crush lightly
- Wholegrain mustard 1 tbsp
- Chicken stock 1 litre
- Juice of 1 lemon
- Salt 1 tsp
- Flat leaf parsley or coriander Handful, finely chopped, plus a few whole leaves to garnish
- Yoghurt to serve
This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, £24.95).