Cavolo Nero on a Bed of Goat Cheese

from New Nordic Cooking

adapted by Maud Hallin

preparation time: about 40 minutes

serves 4

⅔ pounds cavolo nero (black kale)

2 tablespoons olive oil

½ teaspoon salt and black pepper

2 large cloves minced garlic

4 to 6 ounces well crumbled goat cheese

2 tablespoons blue agave sweetener

crusty bread

Preheat the oven to 375 degrees.

Remove any stringy stalks and ribs from the cavolo nero, rinse well, and shred.  Put the oil in a bowl and turn the cavolo nero in it so that it is covered in oil.  This will crisp the cavolo nero. Add salt and pepper, keeping in mind the saltiness of the cheese.  Put on a cookie sheet in a single layer

Bake the cavolo nero in the center of the oven for about 15 minutes.  Remove and crumble the cheese over the cabbage.  Return to the oven for 5 to 10 min, checking on the color of the cheese.

Before serving, drizzle with Blue Agave Syrup or other syrup of your liking.  The syrup is used to contrast the saltiness of the cheese.

Serve as a side dish for fish, chicken or pork.  With some great bread, it can be used as a main dish.