PREP + COOK TIME 35 MINUTES SERVES 4
500g cavolo nero (black kale leaves)
300g baby spinach
200g feta, crumbled
1 teaspoon finely grated lemon rind
2 cloves garlic, crushed
80g (⅔ cup) frozen petite pois, thawed
40g (½ cup) finely grated parmesan
2 eggs, beaten lightly
25g (⅓ cup) finely grated parmesan, extra
2 tablespoons olive oil
60g butter, cubed
50g (½ cup) walnuts, chopped
2 tablespoons fresh thyme leaves
lemon rind, extra, to serve
1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.
2 Remove the stems from cavolo nero; place leaves in a large heatproof bowl. Place spinach in another large heatproof bowl. Pour boiling water over cavolo nero and spinach; stand for 1 minute, drain separately. Refresh in separate bowls of iced water; drain. Squeeze any excess water from cavolo nero and spinach.
3 Chop spinach; place in a large bowl. Stir in ricotta, feta, rind, garlic, peas, parmesan and egg; season.
4 Open out cavolo nero leaves; overlap two large leaves lying flat. Place 2 tablespoons of the spinach mixture at one end of leaves; roll up to form ‘cannelloni’. Place cannelloni on tray. Repeat with remaining cavolo nero leaves and spinach mixture to make a total of 20 cannelloni; you may need to use some of the smaller leaves. Sprinkle cannelloni with extra parmesan, then drizzle with oil; season with salt.
5 Bake cannelloni for 15 minutes or until crisp and heated through.
6 Meanwhile, heat butter and walnutsin a small frying pan for 2 minutes or until butter is beginning to brown. Add thyme; swirl to combine.
7 Serve cannelloni drizzled with butter mixture and sprinkled with extra lemon rind.