Author Notes: I was in the farm shop yesterday and spotted some cavalo nero, that beautiful dark green Tuscan kale and it reminded me of a regular lunch last winter – kale, mushrooms and chilli on sourdough toast. As ever with kale you feel this is really doing you good, the chilli adds further pep. Cheap and delicious, a rewarding result. —Anna May
Serves: 2 but easily doubled
handfuls of kale or cavolo nero
red chilli, chopped
clove garlic, chopped
slices robust bread, ideally sourdough, toasted
- Put a tablespoon of oil into a large frying pan or wok over a medium heat. Add the mushrooms and cook until soft and a little coloured. Add the garlic and chilli, stir and then put in the kale.
- Continue stirring until the kale wilts a little, put the slices of toast onto two plates and divide the kale and mushrooms between them. Season well with sea salt and pepper and a final, generous trickle of really good extra virgin olive oil.