Cavolo Nero with Rosemary, Garlic & Chilli

1. Trim, peel and finely slice the onion. Slice the chilli in half horizontally then scoop out the seeds and white pith, if you prefer less heat. Finely slice the chilli. Peel and crush the garlic cloves. Trim any tough woody ends off the cavolo nero then chop the leaves into 2cm-thick slices.

2. Heat 2 tbsp olive oil in a deep, lidded pan. Add the onion with a pinch of salt and pepper. Fry for 10 mins, stirring often, till softened and lightly caramelised.

3. Add the garlic, chilli and rosemary sprigs to the onions and fry for 1 min till fragrant. Add the cavolo nero leaves to the pan. Add 3 tbsp water. Pop a lid on the pan and reduce the heat to very low. Simmer for 10 mins, stirring occasionally, till the cavolo nero has wilted.

4. Remove the rosemary stalks. Add a generous squeeze of lemon juice. Taste and add a pinch more salt and pepper or more lemon, if you think it needs it. Drizzle over a little olive oil and toss to mix. Transfer to a dish and serve.