- 2 tablespoons olive oil
- 1 rindless bacon rasher, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 drained anchovy fillets
- 2 bunches Tuscan cabbage, stems removed, leaves thinly sliced (see notes)
- 125ml (1/2 cup) water
- 400g can cannellini beans, rinsed, drained
- 1 tablespoon fresh lemon juice
- Step 1Heat 1 teaspoon of the oil in a large frying pan over medium heat. Add bacon and cook, stirring constantly, for 4 minutes or until crisp and golden.
- Step 2Add the garlic, anchovies and 3 teaspoons of the remaining oil to the pan and cook, stirring constantly, for 2 minutes or until aromatic. Add the Tuscan cabbage and the remaining oil, and toss to combine. Add water and cook, stirring occasionally, for 8 minutes or until cabbage is tender. Stir in the beans and lemon juice. Season with salt and pepper.
Serves 4 as a side.
If Tuscan cabbage is unavailable, use 1 bunch silverbeet, stems removed.
Italians call this variety of kale cavolo nero – or black cabbage – due to its long, blue-black leaves. Use them to add flavour to soups or saute for side dishes.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste