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Cavolo Nero Bruschetta with Garlic & Herb Butter

A recipe by @studio__sauce

15 mins Serves 1

Buy the butter here

Ingredients

Cavolo Nero (5-6 stems)

35g All Things Butter Garlic & Herb Butter

3 anchovies

3-4 Basil leaves

Sourdough (1-2 slices)

1 garlic glove

Parmesan cheese (to finish)

Method

Step 1

Remove the leaves cavolo nero leaves by pulling them off from the base of the stem.

Step 2

On medium heat, melt the Garlic & Herb Butter, adding in the anchovies, along with some extra anchovy oil from the tin for extra flavour.

Step 3

Once all the butter has melted and mixed, add the cavolo nero leaves. Cook for 5-10 minutes on medium heat until the leaves start to wilt and reduce.

Step 4

Add the cavolo nero to a blender along with the basil leaves, blending until fully combined.

Step 5

Slice and toast some sourdough bread, rubbing a halved garlic clove along one side for extra flavour.

Step 7

Generously spread the cavolo nero mixture on top and finish with a sprinkle of parmesan cheese and a lemon wedge. Dig in and enjoy!

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Cavolo Nero Bruschetta with Garlic & Herb Butter

Ingredients