Tuscan bowl with cannellini beans, kale, croutons and pecorino

Ingredients

For 1 serving

• Cooked cannellini beans160 g
• Tuscan kale120 g
• Cherry tomatoes80 g
• Croutons35 g
• Pecorino15 g
• Garlic1 clove
• Rosemaryto taste
• Extra virgin olive oil10 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: November – March

Method

1. Bring a small pan of water to the boil and salt it. Strip the central rib from the cavolo nero, wash it and cut it into strips, then blanch it for 4 minutes until tender; drain well.
2. Meanwhile, wash and halve the cherry tomatoes, crush the garlic clove, drain and rinse the cannellini beans.
3. Heat half the oil in a frying pan over medium heat with the garlic, rosemary and chilli for a minute, until the garlic sizzles and smells fragrant, then add the cavolo nero and sauté for 3 minutes.
4. Add the beans and tomatoes with a pinch of salt and heat for 3 minutes, stirring gently, until the tomatoes start to soften; remove the garlic.
5. Serve in a bowl with the croutons, grated pecorino and the remaining oil drizzled raw.