Meera Sodha’s vegan recipe for cavolo nero with spelt and walnuts | The new vegan
Velvety cavolo nero melts down into a nutty, al dente spelt risotto
I wasn’t an early adopter of kale. With each mouthful, I felt as though the robust, spiky leaf was telling me that it shouldn’t be eaten. But black kale, or cavolo nero, is a different beast. The leaves look like the frosted plumes of an exotic bird and melt down into a silky, unctuous, bittersweet pool. It works really well tempered with a nutty, chewy grain such as spelt and just a whisper of white wine, chilli and fennel. After all these years, I am still a dawdler on kale, but for cavolo nero, I’d run several country miles.
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