braisedbundlesoftuscancabbage1_perfection150312-main

Recipe

Braised Bundles of Tuscan Kale (Cavolo Nero) and Haloumi

4
Serves
5 MINS
Prep Time
30 MINS
Cook Time
5
Ingredients
Ingredients
Method
  • 1 Tuscan kale (cavolo nero), bunch
  • 2 thick carrots, peeled
  • 100 ml chicken stock
  • 4 slices haloumi
  • 1/4 tsp Freshly cracked black pepper
  1. Slice carrots into 8 x 1.5cm thick rounds. Using the sharp point of a knife, cut out the centre of the rounds.
  2. Cut kale leaves into 15cm lengths and thread through the centres of the carrot rings.
  3. Place in a baking dish and drizzle with chicken stock. Cover tightly with foil and bake for 30 minutes.
  4. Remove foil from tray and top bundles with haloumi slices. Place under the grill till haloumi melts.
  5. Divide between plates, spoon over braising juices and garnish with freshly cracked black pepper.