400 gr / 14 ounces cavolo nero
1 (about 340 gr / 12 ounces) leek
4 small potatoes (about 350 gr / 12.3 ounces)
8 pizzuttello tomatoes (or 4 Peeled Roma tomatoes) about 250 gr / 9 ounces
30 gr / 1 ounce lard
1 clove of garlic
1 teaspoon of fresh or dried thyme leaves
1 tablespoon extra virgin olive oil
1 pinch of chili
1.5 l. / 50 fl. oz. water
Sliced bread
Method
1 - Slice the leek and rinse it.
2 - Peel and rinse the potatoes. Cut them into dices.
3 - Blanch the tomatoes,
4 - Peel and cut them into small dices.
5 - Remove the central stem of the cavolo nero leaves and cut them into pieces.
6 - Rinse them well.
7 - Combine chopped lard and garlic with a drizzle of extra virgin olive oil and a pinch of chili in a clay pot.
8 - Set the pot over low heat and sauté the mix.
9 - Add the potato dices, mixing them with garlic and lard.
10 - Then stir in the tomato pieces.
11 - Add the leek and stir to avoid the potatoes sticking to the bottom.
12 - Then add the cavolo nero pieces, a few at a time, until they reduce their volume.
13 - Once added the whole quantity of cavolo nero, pour the water, stir to mix with the other ingredients.
14 - Then pour water, previously heated.
15 - Add salt, cover and simmer about 90 minutes.
16 - Serve hot with a slice of bread brushed with extra virgin olive oil.
