Black Cabbage and Bacon—a Fry-Up

Name: Black Cabbage and Bacon—a Fry-Up
Ingredients: garlic – 2 cloves; butter – a thick slice; mildly smoked bacon or pancetta – 5 ounces (150g); cavolo nero – 4 handfuls

December 14, 2011

A fantastic little recipe, cheap, simple, and fast. I usually have some bread with this, if only to rub round the plate afterwards. This is best on very hot plates.

Ingredients

garlic – 2 cloves

butter – a thick slice

mildly smoked bacon or pancetta – 5 ounces (150g)

cavolo nero – 4 handfuls

Preparation

Step 1
Peel the garlic and chop it finely. Let it soften fragrantly with the butter in a shallow pan over a sprightly heat.
Step 2
Cut the bacon into chunks or thick strips, whatever tickles your fancy, then let it fry with the garlic until its fat is pale gold. If the cavolo nero leaves are large, tear them up a bit, then add to the sizzling bacon and toss in the garlicky fat. As soon as the leaves relax, put them and the fat onto hot plates.

Tender

TagsBacon Cured Meat Meat Pancetta Kale Leafy Greens Vegetable Main Side Dinner Fry Cookbooks

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.