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.
500 gram minestra nera
2 table spoon fennel seeds
80 gram pine nuts
coarse grounded black pepper
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