Cavolo nero is in season at the moment and this dish cooks the bunches whole submerged in fragrant cooking liquor.

Serves 4-6

Ingredients

3 Tbsp olive oil

1 tsp fennel seeds

½ tsp chilli pepper flakes

12 cloves garlic, thinly sliced

2 anchovy fillets, finely chopped

1 litre stock (vegetable or chicken)

1.5 kg cavolo nero, trimmed of tough stalks and discoloured leaves

Salt and freshly ground black pepper

Extra virgin olive oil and sprinkle of sea salt flakes for serving

Method

Heat oil in a wide pot over medium heat.

Add the fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant and without colouring for 1-2 minutes.

Add stock and bring to a boil.

Add cavolo nero and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes.

Serve with extra virgin olive oil and a pinch of sea salt flakes sprinkled over.