Creamed cavolo nero on toast

Ingredients:

• 400 g cavolo nero, stems removed and discarded
• 1/2 tbsp extra virgin olive oil, plus extra for drizzle
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 8 tinned anchovies in olive oil, drained and chopped
• 150 ml double cream
• 4 large slices sourdough or crusty bread, toasted

Prep:

1. Roughly chop the cavolo nero and simmer briskly in a big pan of salted boiling water for 3-5 minutes, or until tender. Drain and cool, then squeeze out the excess water.
2. Meanwhile, heat the olive oil in a large pan. Add the onion and the garlic and sweat for 7-8 minutes, until soft but not brown.
3. Add the anchovies and stir until they dissolve into a paste. Pour in the cream and bubble until thickened a little. Stir in the cavolo nero, season with pepper and set aside.
4. Splash the toast with oil and pile the cavolo nero on top.
5. Enjoy!