Pork cutlets, cavolo nero and parsnips
Photo by Tam West
- Place cutlets on a plate, add about half of the garlic slices and a little oil, then rub all over to coat. Sprinkle on both sides with leaves from 1 sprig of rosemary. Cover and set aside in cool place for 40 minutes before cooking.
- Cut about 8cm of the skinny end from each parsnip in one piece, then cut the remainder in half lengthwise, then in half again, giving fairly similar-sized batons of parsnip. Add to a roasting pan and mix with half the remaining garlic and oil, all the remaining rosemary leaves, plenty of salt and pepper, and strips of orange peel removed using a potato peeler. Squeeze in juice from the orange. Keep leftover garlic oil for another day.
- Roast parsnips at 190C for 45-50 minutes, stirring once or twice, until browned and tender.
- Meanwhile, cut cavolo nero leaves crosswise into chunky pieces about 10cm wide. Blanch in boiling water for 3 minutes, then drain in a colander.
- When parsnips are nearly ready, heat a large non-stick or cast iron pan to medium high heat. Sprinkle a little salt over the cutlets and add them to the pan. Cook for about 4 minutes on each side, or until mediumcooked.
- Remove cutlets to warmed plates, wipe any blackened bits from pan, then add cavolo nero and saute for a few minutes. Add wine to pan, stir, allow to partially evaporate, then serve beside cutlets, along with parsnips.
Cavolo nero - also known as black cabbage, or dinosaur kale - is an iron-rich member of the brassica family and a potent anti-cancer green. Here are more ways with cavolo nero.