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Rachel Roddy's Recipe for Potato, Cavolo Nero and Bechamel Bake
Ingredients
  • 2kg potatoes, suitable for mashing
  • Salt and black pepper
  • 300g greens - cavolo nero, kale, spinach or chard
  • Olive oil
  • 90g butter
  • 60g plain flour
  • 600ml whole milk
  • Nutmeg
  • 3 tbsp grated parmesan (optional)
  • 2 egg yolks
  • 100g defrosted peas (optional)
  • 100g fine dry breadcrumbs
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