Course: Main
Servings: 4
Cook Time: 30 minutes
Ingredients:
3 tbsp olive oil
3 cloves garlic, peeled
5 medium potatoes, peeled and cut into bite-size chunks
300g savoy cabbage, roughly chunked
100g Shetland kale leaves, or curly kale, coarsely chopped
1 pinch dried chilli flakes (optional)
1 pint boiling water, as required
salt and freshly ground black pepper
100 g pancetta or spicy chorizo, diced
To serve
- 4 tbsp excellent quality extra virgin olive oil
- freshly grated Parmigiano Reggiano, to taste
- toasted crusty bread
Instructions:
- Heat two tablespoons of the oil in a large heavy-based saucepan over a low heat. Add the garlic and sauté gently for a few minutes. Be careful not to let the garlic brown at all.
- Add the potatoes and toss together. Then add the cabbage, kale and chilli flakes, if using. Mix well and add the water. Season with salt and pepper.
- Increase the heat, cover with a lid and bring to a simmer. Lower the heat to keep the water at simmering point. Leave covered to cook for about 20 minutes, until the potatoes are tender.
- While the vegetables are cooking, heat the remaining tablespoon of oil in a small frying pan over a medium heat. Add the chorizo and sauté for a few minutes, until the it is lightly browned and has begun to release its flavoursome oil.
- Check the seasoning of the cabbage stew, then add the sautéed chorizo and its fat. Mix well and then ladle the vegetable stew into warmed soup bowls. I like the whole pieces of garlic but they can be removed now, if you’re not the biggest garlic fan!
- Drizzle each bowl with a tablespoon of really good quality, extra virgin olive oil, sprinkle with Parmigiano and serve with toasted crusty bread. You can use this sop up the juices like a true Italian!