(Serves 1)
Ingredients:
3 medium potatoes
4 leaves cavolo nero greens
1 tbsp tomato purée
4 fresh basil leaves (optional)
Pierce potatoes with a folk and pop in the oven for 1 hr on 200 degrees celcius. Once cooked scoop out the fluffy potato into a bowl, eat the skin and pour over a mix of tomato purée, water and basil. Chop up the greens with scissors into a mug and pour over boiling water and drain after a few minutes. Then serve.
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