Cavolo Nero With Garlic With Lemon

Cavolo Nero With Garlic With Lemon


  •     2 tablespoons olive oil
  •     1 clove garlic crushed and chopped
  •     14 oz cavolo nero (black cabbage or Tuscan kale) dried and chopped thinly see note
  •     ¼ teaspoon salt adjust to taste
  •     ⅓ cup water
  •     1 teaspoon lemon zest


  1.     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).
  2.     Cook till the cavolo nero is tender and the liquid has evaporated, remove from the heat and garnish with lemon zest.


Rinse and pat dry the leaves.

 Cut the tough central stalk away from the leaves.

 Repeat with the rest of the leaves, saving the stalks for a soup, roast or smoothie.

Place the two sides of the leaf over each other and chop into thin strips, around ½ inch wide.


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