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Cavolo Nero is increasingly easy to find here in Northern Ireland in some supermarkets and markets, certainly, it can be found in St. George’s Market in Belfast.
Or if you are lucky you can easily grow your own. It is a winter vegetable that comes into its own after the first frosts. Like most leafy greens it is a powerhouse of nutrients and something I love to add to my diet regularly.
The simplest way to cook Cavolo Nero is in a large pan of boiling salted water. Do not add to the water until already boiling and do not cover with a lid.
Cook on the highest heat until just tender then strain well and squeeze out any excess water, place on a warm serving dish and add a sprinkle of salt and a generous drizzle of really good olive oil.
It also makes a really great addition to a winter minestrone soup. This recipe is based on a River Cafe recipe, it is a soup that was often on the menu when I worked there and it always changed with the seasons as indeed does the whole menu.
At Wee Buns Cookery School we run a number of seasonal cooking and baking classes from Autumnal Baking classes to Easter Baking and Christmas Cooking Classes. Find out more on the classes section of the website.