December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Braised-Tuscan-cabbage-amp-beans.jpg" srcset="https://img.taste.com.au/5vXZdWzc/w720-h480-cfill-q80/taste/2016/11/braised-tuscan-cabbage-beans-85926-1.jpeg 720w, https://img.taste.com.au/G9e8Rpx0/w643-h428-cfill-q90/taste/2016/11/braised-tuscan-cabbage-beans-85926-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Braised Tuscan cabbage & beans"
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(1) Rate it
- 0:10 Prep
- 0:15 Cook
4 Servings- Capable cooks
This wonderful Tuscan side combines cavolo nero with salty bacon and buttery beans.
Featured in
Winter recipes, Nutrition information
Ingredients
- 2 tablespoons olive oil
- 1 rindless bacon rasher, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 drained anchovy fillets
- 2 bunches Tuscan cabbage, stems removed, leaves thinly sliced (see notes)
- 125ml (1/2 cup) water
- 400g can cannellini beans, rinsed, drained
- 1 tablespoon fresh lemon juice
Method
Step 1
Heat 1 teaspoon of the oil in a large frying pan over medium heat. Add bacon and cook, stirring constantly, for 4 minutes or until crisp and golden.
Step 2
Add the garlic, anchovies and 3 teaspoons of the remaining oil to the pan and cook, stirring constantly, for 2 minutes or until aromatic. Add the Tuscan cabbage and the remaining oil, and toss to combine. Add water and cook, stirring occasionally, for 8 minutes or until cabbage is tender. Stir in the beans and lemon juice. Season with salt and pepper.
Nutrition
835 kj
Energy
15g
Fat Total
3g
Saturated Fat
6g
Fibre
9g
Protein
8.5g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a side.
If Tuscan cabbage is unavailable, use 1 bunch silverbeet, stems removed.
Italians call this variety of kale cavolo nero - or black cabbage - due to its long, blue-black leaves. Use them to add flavour to soups or saute for side dishes.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
Source: taste.com.au
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