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).
Cook till the cavolo nero is tender and the liquid has evaporated, remove from the heat and garnish with lemon zest.
Further detailed notes are in the post above
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, serve at room temperature or warm.
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.
Cavolo Nero With Garlic And Lemon
Amount Per Serving
Calories 112Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 9990IU200%
Vitamin C 121mg147%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.