Heat half of the oil in a small pan with a lid over a medium heat and cook the garlic and chilli for 2 mins until the garlic starts to turn golden.

Stir through the cavolo nero and season with salt. Splash in the wine and cover the pan, then leave over a low heat for 6-8 mins until the cavolo nero has wilted. Remove the piece of chilli. Drizzle over the remaining 1 tbsp olive oil and serve.