Method

1. If using meat sausages, remove them from their casings and crumble into chunks. If using vegetarian sausages, cut into 1cm thick slices.

2. Heat the oil in a large saucepan or casserole dish, over medium-high heat. Add the sausage and fry for 5-7mins, or until browned. Add the fennel seeds and dried chilli (if using) in the last minute of cooking. Remove the cooked sausages and herbs from the saucepan and set aside on a plate.

3. Add the onion and garlic to the saucepan/casserole dish, and fry until translucent and aromatic. Add the celery and carrot, and sauté for a further 5-7mins, until softened and lightly golden. Stir occasionally to prevent sticking to the pan.

4. Return the sausage and herb mixture into the saucepan/casserole dish with the onion mixture. Add the stock, tomatoes, and rosemary, and season with salt and pepper. Bring to a boil, then reduce the heat to simmer for 8-10mins.

5. Add chickpeas, and cavolo nero (or other greens), and continue to stir for 3mins, or until greens change to a bright green colour.

6. Divide evenly into bowls, scatter with grated cheese, and serve.

Second Nature special tip

This recipe is great for batch cooking and freezes well. Portion into individual containers to cool, and then freeze. Defrost overnight in the fridge. We recommend using either Cumberland or pork and fennel sausages for an extra level of flavour. If you have ½ a bunch of leftover cavolo nero, simply freeze for next time or use for a side dish with another recipe.