Ingredients
- 300g of cavolo nero (Tuscan kale)
- 1/2 an onion
- extra virgin olive oil
- 50g of pork sausage filling
- 1/2 tsp of fennel seeds
- 2 cups of chicken stock
- 2 trimmed pork fillets (about 350g)
- 1/2 a cup of dry white wine
- salt and pepper
Method
Trim and wash 300g of cavolo nero (Tuscan kale) and cut it into rough strips. Chop 1/2 an onion and brown it in a pan with a little extra virgin olive oil and 50g of pork sausage filling. Add 1/2 tsp of fennel seeds and the cavolo nero and fry gently until it wilts and softens. Add 2 cups of chicken stock and continue to cook over a medium heat for 20 minutes.
Meanwhile, dust 2 trimmed pork fillets (about 350g), lightly with flour and brown them in a pan with a little extra virgin olive oil. Tip away the oil and moisten the pork with 1/2 a cup of dry white wine.
Add the Tuscan kale with its remaining liquid and continue cooking for 10 minutes.
Season with salt and pepper and carve each fillet into thick slices and present with the cavolo nero and sauce.
