RECIPES FOR CAVALONERO

Cavalonero is a little used leaf with a great earthy flavour which adds depth to soups, stews and risottos. You can substitute for most recipes that include spinach or kale.

It adds a certain strength to stir fries and risottos and takes very little time to cook.

An excellent accompaniment to lamb and venison and for the vegetarians it combines effortlessly with Chinese and Indian flavours.

STEAMED CAVALONERO WITH STEM GINGER

400g Cavalonero Leaves, washed & roughly chopped
1 Tbsp Organic Extra Virgin Olive Oil
Grated Lemon Zest/Orange Zest to taste
Lemon Juice to taste
1 Tbsp chopped stem ginger
Sea Salt & Black Pepper

Steam leaves for 5 to 10 minutes.
Toss cavalonero with remaining ingredients.
Serve warm or at room temperature

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