Preparation

1. Pour the water and the stock-cube into a saucepan, bring to a boil and keep the broth aside.
2. Peel the onion and slice it very finely.
3. Warm two tablespoons of oil in the wok and cook the onion for about 10 minutes, stirring every once in a while.
4. Eliminate the central part of the cavolo nero leaves and cut the tender part into thin slices.
5. Add the cavolo nero to the sautéed onion.
6. Add half of the curry broth and cook for about 20 minutes.
7. If needed, add some additional broth: the cavolo nero will need to be tender.
8. Dice the cheese.
9. Once cooked, remove the cavolo nero from the wok, raise the heat and lightly cook the cheese.
10. Add the cheese to the vegetables and serve.