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    Home » Recipes » Sides

    Cavolo Nero With Garlic And Lemon

    Published Dec 9, 2020, modified Oct 19, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 4 Comments /

    Jump to Recipe
    Pin showing prepared Cavolo nero in bowl with a lemon and microplane

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

    Cavolo nero in a green plate alongside a lemon and grater.

    Cavolo nero with garlic and lemon is a quick and easy way to prepare this wonderful autumn/winter vegetable.

    Tangy, tender, garlic-y and slightly sweet, this recipe is a family favourite and even appeals to the fussy eaters.

    It is perfect alongside dishes from roasted or grilled meats, to fish, casseroles and pastas.

    For those of you who enjoy eating seasonally, pick up a few bunches of fresh cavolo nero in the colder months for some nutritious, hearty and tasty winter cooking, then freeze the rest to use later.

    This dish can be prepared in advance and served at room temperature or warm.

    Click the Subscribe button above to get more recipes like this!

    Jump to:
    • What is cavolo nero?
    • Your questions answered
    • Ingredients
    • How to cut cavolo nero
    • Helpful tips
    • Storing leftovers
    • Related posts
    • 📋 Recipe

    What is cavolo nero?

    Cavolo nero, also known as Lacinato kale or Tuscan kale, is a popular ingredient in Italian cuisine often used in soups such as ribollita and minestrone, stews, rice or pasta dishes. It is also known by other names such as dinosaur kale and black cabbage.

    It is a member of the brassica family with loose, large dark green leaves which are thinner than the other varieties of kale. Younger leaves can be eaten raw in a salad.

    I do believe cavolo nero is the most delicious variety of kale.

    Your questions answered

    What does it taste like?

    After cooking, cavolo nero becomes tender and chewy with a satisfying bite, a delicate bitter flavour with a slightly sweet aftertaste.

    What’s the difference between cavolo nero and kale?

    Cavolo nero is a type of kale with long dark green leaves. It is as healthy as curly kale but more tender, less bitter and slightly sweeter. They can both be prepared the same way although cavolo nero cooks more quickly.

    Is it good for you?

    Not only does cavolo nero have wonderful flavour, this inexpensive winter vegetable is high in antioxidants and anti inflammatory properties. It is an excellent source of vitamins and minerals such as vitamins K, A, C, B2, manganese, calcium, iron, folate and fiber.

    How do you store it?

    Fresh raw cavolo nero will keep in the fridge for up to 2 weeks, just wash the leaves before use. To freeze, first wash the leaves, blanch in boiling water for 2 minutes then transfer to icy water for 2 minutes, remove and pat dry. Transfer to a freezer bag and freeze for up to a year. Allow to thaw before using or use frozen.

    Ingredients

    For best results, use a good quality olive oil and fresh ingredients.

    Chopped cavolo nero in glass bowl, bottle of olive oil, a lemon, salt and garlic.

    How to cut cavolo nero

    1. Rinse and pat dry the leaves.
    Cavolo nero leaf on chopping board.

    2. Cut the tough central stalk away from the leaves.

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

    Steps 2 & 3 showing cutting away central stalk of cavolo nero.

    4 & 5 Place the two sides of the leaf over each other and chop into thin strips, around ½ inch wide.

    Steps 4 & 5 showing chopping leaf thinly.

    6. Chopped cavolo nero ready to use.

    Step 6 showing chopped cavolo nero in a glass bowl.

    Helpful tips

    • Use a good quality olive oil and fresh ingredients.
    • Cavolo nero stalks are quite tough so it is best to remove it and keep aside for use in a soup or stew (see step by step pictures in the post above).
    • A heavy bottomed saucepan allows an even distribution of heat so the food cooks uniformly.
    • Add the oil and garlic to a cold pan and the turn the heat on to low. This allows the garlic to gently heat and soften, preventing burning (which will spoil the dish).

    Storing leftovers

    Store the cooked cavolo nero in a sealed container in the fridge for up to 3 days, or in the freezer for up to a month.

    Related posts

    • Authentic Minestrone Soup
    • Verza Stufata – Italian Braised Savoy Cabbage
    • Peperonata
    • Italian Two Bean Salad

    ⭐️ Are you making this recipe for Cavolo Nero With Garlic And Lemon? I’d love to know how it turned out in the comments!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Image closeup of cooked cavolo nero in green bowl.

    Cavolo Nero With Garlic And Lemon

    Nicole Shroff
    This tangy cavolo nero is ideal alongside grilled meats or a casserole, and is ready in just 20 minutes!
    5 from 25 votes
    Prevent your screen from going dark
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Side
    Cuisine Italian
    Servings 4 people
    Calories 112 kcal

    Ingredients

    • 2 tablespoons olive oil
    • 1 clove garlic crushed and chopped
    • 400 grams cavolo nero 14 ounces Lacinato or Tuscan kale, rinsed, dried and chopped thinly
    • ¼ teaspoon salt adjust to taste
    • ⅓ milliliters water ⅓ cup
    • 1 teaspoon lemon zest

    Instructions
     

    • 2 tablespoons olive oil, 1 clove garlic, 400 grams cavolo nero, ⅓ milliliters water, ¼ teaspoon salt
      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.
    • 1 teaspoon lemon zest
      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.

    Notes

     
    • Rinse and pat dry the cavolo nero leaves.
    • Remove the centre stalk and chop the leaves into thin strips (step by step instructions are in the post above).
    • Add the oil and garlic to a cold pan then turn heat to low. This allows the garlic to heat gently and soften, preventing burning (which ruins the dish).
    • This dish can be prepared in advance, served at room temperature or warm.
    • Store leftovers cavolo nero in a sealed container in the fridge for up to 3 days, or in the freezer for up to a month.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 112kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 185mgPotassium: 491mgSugar: 1gVitamin A: 9990IUVitamin C: 121mgCalcium: 150mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Carole

      July 07, 2022 at 12:09 pm

      5 stars
      This is the best, clearly, well explained guide to cooking this dish, that I have found online. I’m so glad that I found you. Thank you.

      Reply
      • Nicole Shroff

        July 07, 2022 at 12:30 pm

        Thank you so much for your lovely message Carole!

        Reply
    2. Sourav

      June 02, 2022 at 1:18 am

      what would be an indian alternative to to Cavolo Nero ?

      Reply
      • Nicole Shroff

        June 03, 2022 at 4:59 pm

        Hi Sourav, if you can’t find cavolo nero in your local market, you could try this recipe using kale.

        Reply

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