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, ⅓ cup water, ¼ teaspoon salt
Cook till the cavolo nero is tender and the liquid has evaporated, remove from the heat and garnish with lemon zest.
1 teaspoon lemon zest
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.