It’s the time of year when a balanced and healthy diet inevitably falls by the wayside.
4 garlic cloves, peeledA good handful of parsley, finely chopped1kg cavolo nero stalks removed, leaves shredded A few sprigs of thyme and rosemaryHeat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark.
This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste.Add Swiss chard leaves, cavolo nero, beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes.Once cooked, add your spaghetti and stir in the herbs. Serve hot with parmesan and a drizzle of extra virgin olive oil.
Belgique Dernières Nouvelles, Belgique Actualités
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