Minestra nera with fennel seed and pine nuts

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Recipe by Damaris Beems Course: Side dish, Apetizer, ApetizerCuisine: Mediterrenean, Middle East
servings

10

Preparation

10

minutes
Cooking time

10

minutes
Total time

20

minutes

One day Elisiv from Tuinderij Geworteld sends me a message that she can harvest ‘minestra nera’ for me. So I had never heard of that. She gave me a kilogram of it to try. Felt, squeezed, took a bite raw. Also looked around on the internet. And I decided to cook and bake some of it to see how it reacted. The latter turned out to be great. It was like my beloved cavolo nero, but softer. I combine it here with fennel seeds and pine nuts. A brilliant combination as it turned out quite quickly.

Ingredients

  • 500 gram minestra nera

  • 2 table spoon fennel seeds

  • 80 gram pine nuts

  • salt

  • coarse grounded black pepper

  • olive oil

Cooking time

  • Cut the minestra nera into thin strips. Heat the olive oil in a pan and add the fennel seeds. Fry it and stir occasionally. When the fennel seeds discolor a bit and give off their delicious scent, you can add the minestra nera. Stir well, turn up the heat a bit if you think it’s not cooking enough. It should really get a little crispy.
    Now you can also add the pine nuts in the pan. Also brown it nicely. Bring it to taste with salt and pepper.

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