Rabbit with cavolo nero and cannellini beans

Ingredients

For 1 serving

• Rabbit150 g
• Tuscan kale150 g
• Cooked cannellini beans120 g
• Garlic1 clove
• Fresh sageto taste
• Canned peeled tomatoes80 g
• Bread30 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – February

Method

1. Strip the cavolo nero leaves from the central rib, wash them and cut into strips about 1 cm wide. Drain and rinse the cannellini beans. Pat the rabbit pieces dry with kitchen paper, season with salt and pepper and crush the garlic clove.
2. Heat half the oil in a casserole over medium-high heat with the garlic and sage and brown the rabbit for 8 minutes, until golden on all sides.
3. Add the peeled tomatoes, crushed, and half a glass of water, cover and cook over low heat for 30 minutes.
4. Add the cavolo nero and cannellini and cook covered for another 15 minutes, stirring now and then, until the cabbage is tender and the sauce has thickened.
5. Toast the bread for 2 minutes, until crisp, and serve it with the rabbit, drizzling the remaining oil over the dish raw.