Cavolo Nero and Celeriac Mash

Cavolo nero
1/2 leek, finely sliced
2 cloves garlic, finely chopped
2 tablespoons olive oil
water
2 tablespoons each freshly chopped Italian parsley and oregano
salt and freshly ground pepper
a good quality balsamic vinegar

Rinse the kale (1) and remove the ends of the stalks. If the stalks are thick, you can remove these too. Finely shred the leaves and set aside.

Heat some olive oil in a large pan and saute the leeks and garlic until tender. Don't allow the garlic to burn or it will become bitter.

Add the cavolo nero to the pan (2) and turn it over several times to coat it with the oil. Season with salt and pepper and add about half a cup of water. Cover and simmer for about 15-20 minutes or until the leaves are tender. By then most of the water will have evaporated.

Sprinkle over a few drops of balsamic vinegar, toss and serve. (3)

Celeriac mash

1 large root of celeriac
3 medium floury potatoes
1 teaspoon salt
1 tablespoon butter
ground white pepper

Peel and dice the celeriac and the potatoes. Place in a saucepan and barely cover with water. Add the salt. Bring to the boil and simmer for about 15 minutes until tender.

Drain off the liquid. Add the butter and mash with a potato masher or blending wand until smooth. Season with a little white pepper.