Cavolo Nero With Garlic And Lemon

Image closeup of cooked cavolo nero in green bowl.

Cavolo Nero With Garlic And Lemon

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

Course Side

Cuisine Italian

Keyword cavolo nero recipe, sauteed cavolo nero, winter vegetable recipe, winter vegetable side dish

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 98kcal

Author Nicole Shroff

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
80 ml water ⅓ cup
1 teaspoon lemon zest

Instructions

Add 2 tablespoons olive oil and 1 clove garlic (chopped) to a heavy bottomed pan and turn the heat on low.
Once the garlic softens add the 400 grams cavolo nero, ¼ teaspoon salt and 80 ml water. Turn heat to medium low and cover with a lid, stirring occasionally, add a little more water if required.
Cook till the cavolo nero is tender and the liquid has evaporated (around 10 minutes), then remove from heat, stir in 1 teaspoon lemon zest and serve.

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).

Prevent garlic burning - add oil and garlic to the pan before turning on the heat, then turn heat on low. Heating garlic gently in this way helps release flavour as it softens and prevents burning. Burnt garlic tastes very bitter and will ruin the dish.

This dish can be made 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.

Nutrition