Cavolo nero with tomato

Cut the leaves of the cavolo nero or kale into strips of 2 cm wide. Rinse the bars in a colander under running water and let them drain well. Cut the tomatoes in four and remove the seeds. Cut the flesh lengthwise into thin strips. Halve the onion and cut the halves into thin parts. Halve the sweet-sour onions.

Heat the olive oil in a frying pan and gently fry the onion slices. Spoon the cavolo nero hand in hand and let shrinking all the time.

Put the tomato strips and onions through. Pour in the dry white wine or vegetable stock and add some salt. Smother the vegetables without lid in a gentle simmer for another 4-6 minutes and allow the moisture to evaporate. Delicious with steak of the hare with mango gravy.