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Export 4 ingredients for grocery delivery
Step 1
Shred the cavolo nero into 1cm wide strips. Bring a large pan of salted water to the boil, add the cavolo nero, bring back to the boil, then cook for 4-5 minutes until just tender. Drain well, press out any excess liquid (as you would for spinach), then return it to the hot pan. Cover to keep it warm.
Step 2
To make the garlic beurre noisette, melt the butter in a small frying pan over a medium heat, swirling the pan occasionally, until it‘s golden brown and smells nutty. Add the garlic, let it sizzle for a few seconds, then add the lemon juice and quickly tip onto the cavolo nero. Season, toss well, then serve.
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