Prep: 15 minutes

Cook: 25-30 minutes

Serves 4


  • 4 skinless salmon fillets, diced
  • 200g pack sliced cavolo nero
  • 1 tbsp oil
  • 250g leeks, sliced
  • 200ml tub half fat crème fraiche
  • 2 sweet potatoes, thinly sliced
  • 2 tbsp chopped chives


  1. Preheat the oven to 200C, gas mark 6.
  2. Blanch the salmon and cavolo nero in boiling water for 4 minutes, and drain.
  3. Meanwhile, heat half the oil in a frying pan and fry the leek for 3 minutes then add the salmon and cavolo nero, stir in the crème fraiche and cook for 1 minute, season and transfer to a heatproof serving dish.
  4. Toss together the sweet potatoes, chives and remaining oil, season and scatter over the salmon mixture.  Bake for 25-30 minutes until the sweet potatoes are golden and tender.

Recipe from Discover Cavolo Nero which provides inspiration on how to enjoy the veg.