Three classics of Italian cooking. Chicken with chilli. Cavolo nero. Cannellini. Between the cavolo nero and the cannellini, we are getting healthy doses of beta carotene, vitamin C, vitamin K, lutein (great for your eyes), zaexanthin (another carotenoid that helps reduce the incidence of macula degeneration), iron, magnesium and folate. From two veg! Not bad. I figure I can afford to do something not so screamingly healthy with two stars like these. So the skin is left on the chicken because that is where the flavour is. Served with kalamata olive tapenade. Green, white and black - could be the Afghanistan flag.
CHICKEN WITH CAVOLO NERO AND CANNELLINI
Cavolo Nero is one of our favourite vegies
ReplyDeleteYeah, a funny thing about that. Sharon used to hate it. Then I was talking to a naturopath and mentioned this and she said that the reason Sharon disliked the bitterness of cavolo nero is because her acid/alkaline balance was out (which it was - litmus paper revealed her acidity was off the charts). Anyway, a change of diet and her balance is now close to ideal - and guess what, she likes cavolo nero and kale and those other deep, deep greens that can taste bitter to some people. So, guess what I am going to be planting in the garden again this weekend!
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