Cavolo Nero is a cousin of kale and is used in many traditional Italian dishes from soups to pasta, and as a side dish.

In Italian Cavolo Nero translates to ‘black cabbage’, and has a lovely dark green colour. It tastes a lot like spinach crossed with cabbage but has a nutty after taste.

Unlike some leafy vegetables, you can eat both the leaves and stems, although the stems require a little longer to cook.

The best way to cook Cavolo Nero is to:

  • Remove the leaves from the stems and wash in cold water.
  • Slice stems very fine, and then sauté in a large wide shallow pot with olive oil, garlic and salt.
  • Add a little water, place the lid on and turn down to low for 10 minutes.
  • Add the leaves and put the lid back on for a further 5 minutes.
  • Drain off excess liquid and serve with lemon wedges.

We are currently serving this delicious vegetable with our gnocchi dish, as well as making it into a fritter with chickpeas for our spatchcock.

Andy Signature