Cavolo nero with chilli, garlic & walnuts

Remove and discard the ribs from the cavolo nero. Wash the leaves well and plunge them into a pan of boiling water. Cook for 7 minutes.

Drain well and set aside until cool enough to handle, then squeeze out some of the water with a clean tea towel and roughly chop.

Heat the olive oil in a large frying pan and add the garlic and chilli flakes. Cook gently until the garlic is pale gold – be careful not to let it go too far – then add the leaves, lemon zest and seasoning. Stir everything together until you have a glossy mixture. Taste to see if you need more seasoning.

Add a squeeze of lemon juice if needed – it can heighten flavours – and scatter the walnuts on top. Serve with the parmigiana.