Ingredients
Serves 6
* 4 bunches cavolo nero, each about 150g
* 1 cup breadcrumbs, not too fine
* 100g melting cheese such as gruyere or fontina
* 1/2 cup grated parmesan
* 50g butter
* 3 tbsp extra virgin olive oil
* 1 large brown onion, finely chopped
* 2 cloves garlic, minced
* 100ml cream
* Salt and freshly ground black pepper
Method
Fill large saucepan with water and bring to boil.
Strip leaves from cavolo nero, discarding stems.
Simmer leaves in boiling water for 3 minutes. Drain well, pushing residual water from leaves with the back of a ladle.
Preheat oven to 200C.
In a bowl combine breadcrumbs and the two cheeses.
Place a pan over medium heat, add butter and oil and, when they begin to sizzle, add onion. Lightly fry for 3-4 minutes until transparent. Add garlic and saute for another minute.
Coarsely chop cavolo and add to onions and garlic. Saute for 2 minutes, then add cream.
Turn heat to high to evaporate liquid until there is just enough cream to coat the cavolo.
Remove from pan and spoon mixture into a gratin dish or ovenproof frypan where the mixture will fit snugly and is 3-4cm deep.
Spread breadcrumb mixture over top of gratin and bake in oven for 20 minutes until golden brown.
Serve hot by itself or as an accompaniment to roast beef or pork.