cavolo nero recipe

This tangy cavolo nero is ideal alongside grilled meats or a casserole and is ready in just 20 minutes!

Cavolo Nero With Garlic And Lemon

olive oil

garlic (crushed and chopped)

salt (adjust

water (⅓ cup)

lemon zest

Prepare

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.

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.

The combined flavours of cavolo nero, butter, lemon and garlic are a delight, taking this humble winter vegetable side dish to new heights. Or, instead of boiling, try this fried cavolo nero dish for a quick and simple way to cook the leafy green.

Cavolo nero with garlic beurre noisette

butter

garlic clove, crushed

lemon juice

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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.

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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Top 2 cavolo nero recipe recipes from across the web

The most viewed cavolo nero recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cavolo Nero With Garlic And Lemon

Cavolo nero with garlic beurre nois...

The most viewed cavolo nero recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine