Step 1

Add oil and garlic to a heavy bottomed pan and turn heat to low. Once the garlic softens add the cavolo nero, salt and water. Turn heat to medium low and cover with a lid, stirring occasionally, add a little more water if required.

Step 2

Cook till the cavolo nero is tender and the liquid has evaporated (around 10 minutes), then remove from heat and mix in the lemon zest.