Garlicky Chickpeas and Cavolo Nero

Ingredients

• 570 g (1.25 lbs) jarred chickpeas (drained and rinsed (400g/14oz drained weight))
• 100 g Cavolo nero (Tuscan kale) ((3.5oz))
• 80 g unsalted butter ((4 tablespoons))
• 4 large garlic cloves
• Salt and pepper

Steps

1. 1

   Bring a pot of water to a boil and salt it well.

2. 2

   Meanwhile, trim the hardy middle stalks from the cavolo nero, wash it and roughly chop it. When the water is boiling, boil the cavolo nero for around 3-4 minutes until wilted. Drain in a sieve and set aside.

3. 3

   Finely slice the garlic cloves. Heat a pan on a low heat and add the butter. Once the pan has a thin coating of butter but is still melting, add the garlic. Keep the heat on low and gently cook the garlic in the butter for 10-12 minutes. You don’t want the butter or garlic to brown.

4. 4

   Tip: if the garlic or butter starts to brown, you can add a touch more butter or a small drizzle of olive oil, but it’s best to keep the heat down low to prevent this.

5. 5

   Once the garlic is soft, add the drained chickpeas and cavolo nero (give it a squeeze of any excess water before adding). Add a generous amount of black pepper and stir to coat in the garlic butter. Taste and add salt as needed then serve.