Serves 4

400g Cavolo Nero
4 Pork Chops
4 tbsp Extra Virgin Olive Oil
2 Cloves of Garlic
180ml Dry Red Wine
Salt and Pepper
2 tbsp Chopped Parsley
Sage Leaves

Rinse the Cavolo Nero under cold running water, then roughly chop. Boil in salty water for 20 minutes, then drain well. Heat the extra virgin olive oil and gently fry the crushed garlic until golden. Now the garlic has done its work in flavouring the oil, you can discard it.

Now add the 4 pork chops to the pan, pour in 180ml dry red wine and season with salt, pepper and sage. Simmer until the wine has evaporated. Remove the chops from the pan and keep warm in the oven.

Add the Cavolo Nero to the pan, along with the chopped parsley, a couple of sprigs of sage and simmer for 8 to 10 minutes, stirring all the time.