Nests of black cabbage and Jerusalem artichoke

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The nests of black cabbage and Jerusalem artichoke are a complete but also scenic outline in its simplicity. Preparing them is not so difficult, on the contrary, it is a recipe for everyone that is divided between blanching in the pot and browning in the pan. Since I discovered the black cabbage I admit that I am using it often in soups or simply as a side dish, going over the blanched leaves in a pan with a drizzle of oil and a clove of garlic. Prepared like this, however, it is really super, good to eat and beautiful to look at, try it and let me know, kisses: *

  • Doses for 8 nests:
  • 1 peeled black cabbage
  • 500 gr of Jerusalem artichoke
  • 100 gr of bacon
  • 1 clove of garlic
  • extravirgin olive oil
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 25 min
  • total: 45 min

Method

How to make nests of black cabbage and Jerusalem artichoke

Peel the Jerusalem artichoke and cut it into small cubes.
Add it to the pan after browning the garlic in the oil and cook for about 15 minutes, seasoning with salt.

Meanwhile, boil the black cabbage leaves and drain.
Now transfer it to the pan with a drizzle of oil and a pinch of salt to flavor it.

Once the Jerusalem artichoke is ready, set it aside and brown the bacon for about 10 minutes.

Using the serving dish, form the nests by wrapping a little black cabbage on itself.
Inside each one put first the Jerusalem artichoke and then the bacon.

Serve your nests of black cabbage and Jerusalem artichoke.

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