Cavolo nero with walnuts and orange
1 bunch cavolo nero
extra virgin olive oil
salt and pepper
Remove the stalks from the cavolo nero, rinse, and dry thoroughly.
Bundle the leaves together and slice into thin strips. Arrange in a bowl, dress with the olive oil, salt, and pepper, and a touch of balsamic vinegar. Massage the salad with your hands until the fibres are broken down, and let rest for 30m.
Meanwhile, peel, slice, and cut the orange into wedges. Toast the walnuts in a hot pan until fragrant, but not burnt.
Crush the walnuts and add them to the cavolo nero with the orange wedges, and drizzle with honey.