Serves 4

1 head of cavolo nero
Sea-salt and freshly ground black pepper
Extra virgin olive oil
2 garlic cloves - peeled and crushed
10 fennel seeds - crushed

Strip the leaves from the stalks of the cavolo nero. Blanch the leaves in plenty of boiling salted water until they are slightly undercooked (about 5 minutes).

Rinse the boiled leaves under cold water - to stop further cooking and to retain the brilliant green colour. Pat dry with kitchen paper or leave to dry.

Heat enough olive oil to just cover the base of a large saucepan. Add the garlic and fry gently. As soon as it begins to colour add the fennel seeds and fry for a minute before adding the cavolo nero. Stir-fry for 5 minutes to allow the cavolo nero leaves to absorb the flavours. Season well and serve.