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Cavolo Nero variety of cabbage and kale

How to Cook Cavolo Nero (Black Cabbage, Tuscan Kale, Lacinato Kale or Dinosaur Kale) – 3 Recipes

Cavolo Nero, often referred to as the tall dark curly brother of Kale, is a delicious dark bluey-green leafed plant which is slightly bitter and earthy in taste but sweeter than kale. Often sautéed or blanched and used as a side to meat dishes or in pastas. It can also be eaten raw in salads or cooked into soups.

Have you ever tried this delicious leaf variant? If not, why not give one of our 3 recipes below a go?

 

Cavolo Nero Chips

 

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 8 minutes

 

Ingredients

  • 300g cavolo nero, washed and dried
  • 25g black sesame seeds
  • Salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil, to taste

 

Instructions

  1. Preheat the oven to 190° Line a baking sheet with parchment paper.
  2. Remove the stems from the centre of the leaves.
  3. Arrange cavolo nero leaves on the baking sheet and spray them with extra virgin olive oil.
  4. Sprinkle with black sesame seeds and season with salt and pepper.
  5. Cook for 7 to 8 minutes.
  6. Serve and enjoy.

 

Additional tips

  • You can sprinkle the leaves with lemon zest or spray with lemon-flavoured extra virgin olive oil.
  • Serve it with extra virgin olive combined with chopped parsley and minced garlic or creamy sauces like Greek yoghurt and chopped chives or mustard-honey sauce.

 

Gnocchi with Cavolo Nero and Sausage

 

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

 

Ingredients

  • 500g potato gnocchi
  • 1 medium cavolo nero, chopped
  • 400g sausage, crumbled
  • 1 garlic clove, minced
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Heat extra virgin olive oil in a non-stick skillet and sautee minced garlic.
  2. Add sausage and cook until browned.
  3. Stir in chopped cavolo nero and season with salt and pepper.
  4. Cover and cook for 20 minutes over medium-low heat. Stir frequently.
  5. Bring a large pot of salted water to a boil and cook the gnocchi as indicated on the package instructions.
  6. Drain gnocchi and transfer them into the skillet with cavolo nero.
  7. Cook for an additional 30 seconds and toss well.
  8. Serve and enjoy.

 

Additional tips

  • Prepare homemade gnocchi by boiling 1 kg of Yukon or Russet potatoes. Let them cool and peel them. Transfer them to a bowl and mash them with a potato masher. Add 300 g of flour, one large egg and a pinch of salt. Knead until homogeneous. Take a handful of dough and form a 2cm-wide rope. Cut gnocchi and place them on floured parchment paper.

 

Ribollita with Cavolo Nero

 

  • 4 Servings
  • Preparation time: 25 minutes
  • Cooking time: 1 hour and 15 minutes

 

Ingredients

  • 200g cavolo nero, chopped
  • 1 shallot, chopped
  • 1 large carrot, peeled and diced
  • 1 large potato, peeled and diced
  • 150g savoy cabbage, chopped
  • 40 g pre-cooked black beans
  • 1 teaspoon tomato paste
  • 3 tablespoons of extra virgin olive oil
  • Vegetable broth, as needed
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Heat extra virgin olive oil in a pan and add chopped shallot. Cook until lightly golden brown.
  2. Add carrots and potato, and cook for an additional 2 minutes.
  3. Add tomato paste and stir well.
  4. Stir in chopped cavolo nero and savoy cabbage.
  5. Cover with vegetable broth and season with salt and pepper.
  6. Bring to a boil.
  7. Reduce the heat and cook for 45 to 50 minutes.
  8. Pass 1/3 of the beans through the food mill and add them to the pot.
  9. Stir in the rest of the beans and cook for an additional 15 minutes.
  10. Serve and enjoy.

 

Additional tips

  • You can use sweet potato or add roasted pumpkin pulp.
  • Serve with toasted whole wheat bread.
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