Braised broccolini and cavolo nero with chilli and feta

Name: Braised broccolini and cavolo nero with chilli and feta
Yield: 4
Ingredients: 1 cup (250ml) extra virgin olive oil; 2 large eschalots, sliced; 4 garlic cloves, crushed; 2 long red chillies, thinly sliced; 2 bunches broccolini, chopped; 1 bunch cavolo nero, shredded; 1/4 cup (60ml) white wine vinegar; 120g rm feta, sliced

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braised broccolini and cavolo nero with chills and feta

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by Matt Wilkinson

Chef and author

Aug 02, 2016

An easy side dish that will accompany any roast meal perfectly.

1 cup (250ml) extra virgin olive oil
2 large eschalots, sliced
4 garlic cloves, crushed
2 long red chillies, thinly sliced
2 bunches broccolini, chopped
1 bunch cavolo nero, shredded
1/4 cup (60ml) white wine vinegar
120g rm feta, sliced

Method

1.

Heat oil in a large saucepan with a lid over medium-low heat. Cook eschalot, garlic and chilli, stirring, for 2 minutes or until slightly softened. Add the broccolini and cavolo nero.
2.

Season and stir to coat, then add 1/2 cup (125ml) water. Bring to a simmer, then reduce heat to low and cover with a lid. Cook, stirring occasionally, for 1 hour 10 minutes or until soft and dark.
3.

Add the vinegar and season. Serve warm topped with slices of feta.