Cavolo Nero - In Season...September
Not heard of cavolo nero? It’s Tuscan kale, often used in Italian dishes. You’ll definitely have see it in minestrone soup.
It’s packed with antioxidants, vitamins and minerals, has a delicate, slightly bitter, flavour with a sweet aftertaste.
This recipe is fantastic – a real crowd pleaser – and goes well with meat or fish, veggie protein sources as well as casseroles and stews of all kinds.
2 tbsp olive oil
1 clove garlic, finely chopped
400g cavolo nero
¼ teaspoon sea salt
75ml cup water
Zest of half a lemon
1. Rinse the leaves and pat dry with kitchen paper. Cut away the tough central stalk. You could use the stalk later in a smoothie or soup.
2. Place the two sides of the remaining leaf on top of each other and slice into strips about ½ cm wide.
3. Add oil and garlic to a pan and cook on a low heat until the garlic softens.
4. Add the cavolo nero, salt and water. Turn heat to medium and cover with a lid, stirring occasionally (add a little more water if required).
5. Cook until the cavolo nero is tender and the liquid has evaporated, remove from the heat and stir through the lemon zest.