Braised Cavolo Nero

Cavolo Nero is a variety of Kale originating in Italy, also known as Tuscan Kale. It’s a robust leaf and very nutritious and delicious. And it grows very well here in N.Ireland and is said to improve after a frost.

Ingredients – Braised Cavolo Nero

• Cavolo Nero leaves
• 1 clove garlic finely chopped
• Pinch dried red chilli
• Extra virgin olive oil

Method

1. Bring a large pan of salted water to the boil.
2. Strip the leaves of the cavolo off the stem and wash well and chop roughly.
3. Cook in the boiling water until tender for about five – 10 minutes until tender and drain.
4. Squeeze out the excess water really well. More than you might think !
5. In a large based saucepan heat about 1 tablespoon of olive oil, add the chopped garlic and chilli and stir until the garlic starts to colour, then add the cavolo, toss well in the oil and garlic and season with salt and pepper.
6. Serve immediately.

Notes

If you don’t have any cavolo nero to hand, this recipe works just as well with savoy cabbage, chard or kale.

It’s also great for a soup such as this Minestrone Soup