Recipes
Braised Cavolo Nero
Ingredients
- 1kg Cavolo Nero leaves
- 1 clove garlic finely chopped
- Pinch dried red chilli
- Extra virgin olive oil
Method
- Bring a large pan of salted water to the boil.
- Strip the leaves of the cavolo off the stem and wash well and chop roughly.
- Cook in the boiling water until tender for about five – 10 minutes until tender and drain. Squeeze out the excess water.
- 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.
- 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.

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Testimonial
Cakes safely in the oven, we took a little break over a cuppa to sample some of Mary Ann’s freshly baked scones and homemade damson jam, I genuinely don’t think I’ve ever tasted scones like it in my life, they literally melted in your mouth. So good in fact many of my fellow class attendees asked for her recipe which she was happy to share.
Sheena, Belfast Live