Cavolo Nero with white wine and balsamic vinegar

It is very important to make veggies taste good then we eat more of them.  So here is a really simple idea for making Cavolo Nero taste yum.

• Cavolo Nero
• White wine/dry cinzano
• Balsamic vinegar
• Oil of choice.
• Celtic sea salt.

1. Wash the cavolo nero and chop it up into smallish pieces, keeping the thicker stalks separate.
2. Pour a layer of wine or cinzano over the bottom of a saucepan
3. Put the stalks at the bottom of the saucepan then the leaves above
4. Pour over a little balsamic vinegar.  How much depends upon the quality of the vinegar. Thicker ones generally need less.
5. Cover with a well fitting lid, bring to the boil then leave to simmer until nearly done.
6. Stir it all about and add some oil – the type of oil that will suit the rest of the meal.
7. Continue to cook, covered, until tender.
8. Add salt to taste.  Add pepper if appropriate to the meal.