I don’t know about you, but when I’m hungover, I make a beeline for anything (seriously, anything) that will deliver a reliable hit of salt. If it’s crispy or crunchy too, bonus.
That’s what this recipe is. It’s crispy, it’s crunchy, it’s dangerously salty – if you want it to be, obviously.
I’ve been eating this a lot for breakfast, hangover or no, changing the greens to find my favourite. Cavalo Nero came out on top but it’s also delicious with chard, so look into that too.
This, as is, is 100% vegan, but I can tell you that it’s out of this world with a poached or fried egg on top and if you’re that way inclined, you may like to introduce it to a little bacon.
2 medium-sized potatoes
4-5 leaves cavalo nero
as much salt as you can handle, preferably good stuff
- Peel your potatoes and cut them into 1cm cubes (or thereabouts, no need to be anal about it).
- Heat 1tbsp oil in a non-stick pan on a medium heat and fry the potatoes until they begin to crisp up, about 10-15 minutes.
- Meanwhile, wash your cavalo nero leaves, strip them from the stalks, roll ’em up like cigars and chop them super fine. Once the potatoes are almost done, add the cavalo nero to the pan.
- Sprinkle in about a half a teaspoon of sea salt, I feel like that’s a good middle ground.
- Continue frying until you’re happy with the cavalo nero – I like mine dried out and crispy, some prefer it with a few actual nutrients left in it, each to their own.