Cavolo Nero with Feta

Cavolo Nero, also known as black chard, black kale and Tuscan chard is one of the healthiest vegetables you can add to your plate. It is packed full of nutrients and has an intense and deep flavour. It can be found in most supermarkets as whole leaves or already chopped up.

Cavolo Nero with feta is a light, flavoursome and easy to prepare meal. The additions of cherry tomatoes, beetroot, avocado, caramelised onions and garlic combine to create a refreshing, satisfying and nutrient-packed meal. The pinch of chilli flakes and addition of balsamic vinegar lift it to heavenly heights.

Cavolo Nero with Feta

Serves 4 as a main course

800g Cavolo Nero (chopped)

1 tbsp coconut oil

4 medium red onions, sliced lengthways

4 cloves of garlic, chopped chunky

4 handfuls of cherry tomatoes, halved

2 avocados, chopped

300g beetroot, cooked

2″ piece of fresh ginger, freshly grated

400g feta cheese, crumbled

3 tbsp balsamic vinegar

Pinch chilli flakes

Salt and pepper to taste

How to prepare Cavolo Nero with Feta

Melt the coconut oil in a large frying pan, add the onions and fry on a medium heat for 5 minutes, then add the garlic and a pinch of salt. After a further 5 minutes add the cherry tomatoes, ginger and chilli flakes. Continue to fry on a low to medium heat for approximately 15 minutes.

Rinse the Cavolo Nero and steam it for approximately 15 minutes.

While it is steaming chop the avocado and slice the beetroot. Once steamed, add it as well as the beetroot and avocado to the frying pan and combine well with fried ingredients. Drizzle with balsamic vinegar, add pepper to taste.

Serve heaped onto 4 plates and add the crumbled feta cheese on top.

For a vegan alternative, scatter nutritional yeast instead of feta cheese.