Clyde Potter, owner and the force behind Epicurean Supplies
describes himself as the ‘father of cavolo nero in New Zealand’ as he believes he was the first to grow it in New Zealand.
Epicurean Supplies organically grows specialty vegetables – cavolo nero, radicchio, celeriac and a huge range of pumpkins, to name just a few – and herbs and supply many restaurants in the North Island with their wonderful produce. In addition food lovers of Hawke’s Bay can find them at the Hawke’s Bay Farmers’ Market each Sunday or can purchase from them direct.
In this recipe, cavolo nero replaces cabbage and the dish is given a spicy hit with the addition of wholegrain mustard.
Cavolo Nero, Leek & Mustard Colcannon
This could also be made with curly kale if you prefer.
Serves 4 as a side dish
4 medium leeks, finely sliced
1 bunch cavolo nero, stems removed, leaves shredded
1kg mashing potatoes
½-¾ cup milk, warmed
¼ cup wholegrain mustard
1 Place butter and leeks in a frying pan over a medium heat. Cover and cook, for 8-10 minutes or until soft. Add a little water and cook for 5 minutes longer.
2 Add cavolo nero, and a little more water, if necessary, cover and cook for 10-15 minutes longer or until leeks and cavolo nero are very tender – adding more water during cooking, as necessary – it is important that the mixture does not dry out. The cooked vegetables should be buttery and tender.
3 Meanwhile, place potatoes in a large saucepan, cover with cold water, cover and bring to the boil. Remove cover, add salt to taste and simmer for 10-15 minutes or until potatoes are tender.
4 Drain potatoes, add milk and mash until smooth. Add
mustard and vegetable mixture and mix well to combine.
The Chef’s Garden @ Epicurean Supplies
Kauru Rd, Hastings 4172
Ph: 06-878 3528
Happy cooking and eating.
Recipe by Rachel Blackmore
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