Ingredients: 150g of borlotti beans, 150g of collard greens, 60g campagnolo salami, 1/2 a lemon and plenty of extra virgin olive oil
Our campagnolo salami are great for using in the kitchen; zingy with garlic, cayenne pepper and fennel, they are soft enough to slice and cook or to use fresh as in this lovely, autumnal lunch for 2
Soak the borlotti beans overnight and then boil until soft. The amount of time this takes will depend on how fresh they are: new season beans can take as little as 30 minutes so take care not to overcook them
While they are cooking chop and gently fry 1 clove of garlic in oil then add the chopped collard greens (tough stalks removed) and a pinch of salt. Make sure they are still wet from washing; this will help them wilt without sticking to the bottom of the pan. They should take about 5 minutes to cook
While the beans are still warm dress them with olive oil, lemon juice and a generous quantity of salt. Add the greens and the sliced campagnolo salami, toss everything together in a serve