Neil Perry's braised cavolo nero and silverbeet.
Neil Perry's braised cavolo nero and silverbeet. Photo: William Meppem

Don't be afraid to allow the greens to discolour as they cook. They will not stay a vibrant green but taste so much better when they've been cooked slowly like this.

BRAISED CAVOLO NERO AND SILVERBEET 

1/4 cup extra virgin olive oil

1 small red onion, finely diced

10 cloves garlic, finely chopped

2 anchovy fillets, finely chopped

2 dried long red chillies

1 cup chicken stock

1 bunch cavolo nero, stems removed, roughly chopped

1 bunch silverbeet, stems removed, roughly chopped

1 tbsp lemon juice

sea salt and freshly ground black pepper

small handful pine nuts

freshly shaved parmesan, to serve

Serves 4

Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion, garlic, anchovy and chilli and cook, stirring until the onion and garlic start to colour.

Add the stock, cavolo nero and silverbeet and stir to combine.

Cover and simmer, stirring regularly for about 25 minutes or until the leaves are very tender. Add the lemon juice and season to taste.

Scatter over pine nuts and parmesan, drizzle with olive oil, then serve.

 

ALT

CHICKEN WITH OLIVES AND SAGE
Serve the chicken with steamed green beans and soft polenta or mashed potato. A perfect one-bowl meal.

1/4 cup olive oil

4 chicken marylands

sea salt and freshly ground black pepper

6 cloves garlic, lightly crushed

small handful sage leaves

1 cup white wine

1 cup green Sicilian olives, drained and rinsed

Serves 4

Preheat the oven to 200°C.

Heat the olive oil in a large wide saucepan or casserole dish suitable for oven use, over a medium heat. Season chicken pieces well and sear until browned on all sides. Add the garlic cloves and sage leaves and cook for a couple more minutes until fragrant. Pour in the wine, add the olives and transfer the dish to the hot oven. Cook for 30-40 minutes.

Remove the chicken and place the casserole dish onto the stove top over a medium heat. Add 3 tbsp of water and scrape down the sides with a wooden spoon to incorporate caramelised bits back into liquid. Bring to boil and simmer for a few minutes to thicken slightly. Season to taste.

Serve the chicken pieces with olive and sage braising liquid.

HOT TIPS

•  The olive and sage flavours are sublime with fresh fish fillets. Make the sauce ahead of time and simply pour over pan-fried fish.

• Pine nuts can be a great addition to the braised greens.

SOMETHING TO DRINK

2011 Bay Of Fires Pinot Noir
Smooth, subtle tannins, combined with the spicy and elegant fruit nuances of the Bay of Fires pinot noir ($32), will blend perfectly with the delicate flavours of the chicken and amplify the characteristics of the ingredients.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.