Ingredients
- olive oil
- meaty pork sausages 8
- streaky bacon 3 rashers, chopped
- red onion 1 large, finely chopped
- cavolo nero 100g, leaves stripped and torn into pieces, stems finely chopped
- garlic 4 cloves, chopped
- tomato purée 2 tbsp
- red wine a glass (optional)
- Puy lentils 175g
- chicken stock 750ml
- cherry tomatoes 400g tin
- kale 100g, leaves stripped
GREMOLATA
- flat-leaf parsley a small bunch, chopped
- extra-virgin olive oil 3 tbsp
- lemon 1, zested and ½ juiced
Method
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Step 1
Heat a drizzle of olive oil in a casserole over a medium heat and brown the sausages until golden all over, then scoop out onto a plate. Tip in the bacon and fry until crisp and the fat has rendered, adding a little more oil if drying out.
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Step 2
Add the onion, cavolo nero stems and a pinch of salt, and cook gently for 5-10 minutes or until soft, then add the garlic and cook for a minute. Stir in the tomato purée and cook for a further minute before adding the red wine, if using, and bubble for a few minutes until reduced by 1/2. Stir in the lentils, stock and tomatoes, and add back the sausages and any juices from the plate. Simmer gently for 45 minutes until the lentils are just tender.
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Step 3
Mix together the parsley, extra-virgin olive oil and lemon zest and juice in a bowl with a little seasoning.
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Step 4
Stir the kale and the cavolo nero leaves into the casserole with another 100ml of water and simmer gently, while stirring, for 10 minutes, until the cavolo nero is cooked.
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Step 5
Spoon into bowls and serve with the gremolata scattered over.
Nutritional Information
- Kcals 620
- Fat 34.8g
- Saturates 10.2g
- Carbs 38.6g
- Sugars 11.8g
- Fibre 13.4g
- Protein 31.3g
- Salt 2.6g
