Cavelo Nero & Potato Stir Fry

This is a regular in our home at the beginning of  Autumn because the Cavelo Nero is just in season and not yet woody, it’s very nutritious and no-one in our house ever says no to a serve of this dish! We eat it as a side dish to a  steak or grilled lamb chops.

You’ll need: a bunch of Cavelo Nero washed and cut into shreds (or can subsitute with Silverbeet but the greens will need less cooking time), a clove of garlic or two cut finely, a couple of shallots (or a small brown onion) cut finely, some olive oil, a bit of salt and pepper, a few potatoes (we prefer Nicola’s because they are lower GI, otherise King Edward or Pink Eye) cut into small cubes (about 1cm sqaure).

Add olive oil and warm a large fry pan and add potatoes and onion and brown, then once the potatoes are 3/4 cooked and nicely browning add the garlic and greens and stir through until just cooked. (Cavelo Nero takes a little longer than Silverbeet).