Cavolo nero or black kale is becoming more popular in the UK. Cavolo nero leaves are like fronds, slimmer, darker and not as frilly compared with its regular kale cousins. An overall robust leaf vegetable, it can be steamed, boiled and stir-fried.
For this particular dish, the chopped kale leaves are braised in a gingery broth seasoned with coconut amino sauce. The result is a warming broth perfect for the cold winter nights.
- 300g chopped cavolo nero leaves
- 200g chestnut mushroom, sliced
- 2-inch piece of ginger, sliced into matchsticks
- 2 tbsp rawCo Coconut Amino Sauce
- 6-8 cod steaks (or any other white fish)
- Salt and pepper, to taste
- rawCo Coconut oil
- Heat some coconut oil in a wok and fry the ginger over medium heat for about a minute.
- Fry the kale and mushrooms for about 2 minutes and cover for a further 2 minutes. Turn down the heat to avoid burning.
- Add in the coconut amino sauce and season. Enough water should have sweated out of the vegetables to create some sort of a broth. Otherwise, add some water, check the seasoning.
- Bring to a simmer and cover for about 5 minutes. Separately, season the fish steaks.
- After the 5 minutes are done, lay the fish on top of the vegetables, ensuring there is enough liquid to create steam.
- Cover and cook the fish through for 10-12 minutes, depending on the size of the steaks.
- Serve with ginger slices on top for extra zing.
Why not visit our online shop where you’ll find extra virgin coconut oil and coconut amino sauce.