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 tablespoons olive oil, 1 clove garlic, 400 grams cavolo nero, 80 ml water, ¼ teaspoon salt
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.
1 teaspoon 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).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.