Poached Leeks & Hollandaise Sauce with a Rosemary & Garlic Crumb
From the Field Kitchen
-
1 Hour
-
Serves 2 As a side
15 minutes
Serves 4
What you'll need…
- 100g Cavolo Nero
- 4 tablespoons extra virgin olive oil (plus extra for drizzing)
- 1 garlic clove
- 1 tablepoon capers
- 25g parmesan (or vegan alternative)
- 20g toasted pine nuts
The method
1
Roughly chop the Cavolo nero, ensuring the stalks are discarded.
2
Boil the chopped Cavolo Nero for 5 minutes until tender.
3
Once tender, drain, and place into a food processor.
4
Grate the parmesan, and add into the food processor along with the remaining ingredients. Blend until smooth.
5
Place into a bowl or jar with some extra olive oil and enjoy within 2-3 days!
