Lentils, tomato, sausage and cavolo nero
This may seem a bit wintery for this time of year but it's a quick and easy one and is tasty eaten cold the next day.
Cavolo nero has a wonderful plant form (I've heard it called cabbage palm) and I grow it for its looks as much as its use. It's a bit like the globe artichoke in that it gives a great architectural shape and height in the garden.
Loved by Jamie Oliver, cavolo nero has been an Italian darling for years. I like it cooked into hearty soups and braises. Like many of these leaves, it's a good foil for fatty flavours, sausages, pork, bacon and goes well with beans. As a side dish it complements all kinds of meat and strong flavoured fish.
|6||Pork sausages, I used Harmony free-range pork and fennel|
|20 leaves||Cavolo nero|
|400 g||Lentils, canned|
|2 Tbsp||Olive oil|
|400 g||Canned tomatoes, use baby tomatoes|
- Pre-heat the oven to 180C.
- Trim the cavolo nero leaves, cutting off any tough stalks. Chop roughly.
- Put the sausages in a baking dish with a cup of water.
- Put the tomatoes in another baking dish.
- Put these into the oven and bake for 15 miutes. By this time the sausages will be nearly cooked and the tomatoes will start to blister.
- Drain the lentils and place in an oven-proof casserole dish. Cover these with tomatoes.
- Sit the cavolo nero on top of the tomatoes.
- Cut the sausages into 5 pieces each. Sit these on top of the leaves.
- Drizzle with at least 2 tbsp olive oil and season well with salt and pepper.
- Place the casserole in the middle of the oven and cook for another 15 minutes.
- Before serving, stir the mix around to distribute all the ingredients.