Cavolo nero, chickpea and pecorino bake

Ingredients

For 1 serving

• Tuscan kale200 g
• Cooked chickpeas150 g
• Eggs1
• Pecorino20 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Chili pepperto taste
• Saltto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Put a pan of water on to boil and preheat the oven to 190 °C (conventional). Wash the cavolo nero and strip the leaves off the central rib.
2. When the water boils, salt it and blanch the cavolo nero for 5 minutes, until tender; drain, squeeze and chop roughly.
3. Heat the oil in a frying pan over medium heat with the crushed garlic and the chilli, add the cavolo nero and sauté for 3 minutes, until well flavoured; remove the garlic.
4. Rinse and drain the cooked chickpeas and mash them with a fork. Add the cavolo nero, the egg, half the grated pecorino and a pinch of salt.
5. Transfer to a cocotte, level it, cover with the remaining pecorino and bake at 190 °C for 20 minutes, until set and golden on top.