Step 1

To prepare cavolo nero for cooking, first you need to take the leaves off the stem they grow on (although if you buy it in the supermarket you will most likely get loose leaves already off the stem).

Step 2

Wash each leaf by gently rinsing it under running tap and patting dry or alternatively you can plunge de-stalked and sliced kale in a bowl with water, giving it gentle wash, draining and drying in a kitchen towel or a salad spinner.

Step 3

Next, you will need to remove most of the central stalk off from each of the leaves. There are two ways of doing it:- Hold the bottom of the stalk with one hand and push the leafy part up the stalk with your other hand. - Run a knife alongside the stalk and remove green, leafy part that way.

Step 4

Bunch up all the leafy greens of your cavolo nero together and slice thinly if stir frying or a bit thicker (almost ribbon like) if boiling or steaming.

Step 5

Heat up couple of tablespoons of oil in a non-stick frying pan and once hot add prepared Cavolo Nero.

Step 6

Stir fry for 5-8 minutes until tender but still holding its shape and having that slight bite to it.

Step 7

Once ready, season with salt and pepper and drizzle over some lemon juice and extra virgin olive oil.

Step 8

Serve as a side dish and enjoy!

Step 9

Bring a medium pot of lightly salted water to a boil.

Step 10

Add cavolo nero and boil for 3-4 minutes max.

Step 11

Drain and rinse it under cold tap (be gentle) or cool it in a bowl with ice cold water. This will stop cooking process and preserve its nutritional benefits and colour.

Step 12

Pop it back in an empty pan over low heat just to briefly warm it up, season to taste with extra salt (if needed), pepper, lemon juice and drizzle of olive oil.

Step 13

Serve and enjoy!

Step 14

If you're adding cavolo nero to stews, soups, pastas and risottos you have two options: - Pre-cook (boil or steam) it first and simply stir it in at the last minute (no further cooking required).- Add it raw towards the end of cooking, for the last 5-8 minutes to let it cook in the soup, stew or in residual heat of the dish you're adding it to.