What’s Cooking With Cavolo Nero?

by Tefal Team on 11 August 2020
  • This dark green Italian leaf is now a regular in supermarkets. Packed with goodness, it’s a great alternative to kale and cabbage. Here’s all you need to know and how best to cook it up.

  • Cavolo what now?

    Cavolo nero, Italian for ‘black cabbage’, is a dark green, purpley brassica with crinkly, long leaves. It’s a lot like regular kale and boasts its own impressive nutritional benefits, as it’s full of folic acid and vitamins A, K and C.

    It comes from Italy but now grows here in the UK too. In fact it’s pretty easy to grow at home if you’ve got into the whole grow-your-own scene since lockdown.

  • How to handle it

    Store it in the fridge and use within a few days. If you want to freeze it, blanch it for a couple of minutes in boiling salted water then drain, squeeze out the water and freeze in bags or containers.

    Before cooking, take out the tough woody stalks by tearing them away from leaf and discarding them. You can then shred up the leaves with a sharp knife and they’re ready to use in any recipe you fancy – we’ve picked out some stunners below.

  • The lunch bunch

    Pile your plate high with this luscious tuna Caesar salad and enjoy it all the more knowing that it’s packed with lots of good stuff.

    A lemony lentil soup with spices and cavolo nero is the recipe you need for those days when it’s feeling less than summery but you still want some fresh sunshine flavours.

    Have this super quick cavolo nero with rosemary and chilli side dish recipe ready to fry up and serve with roast chicken or topping some toasted bruschetta.

  • Italian style

    Grown all over Italy, it’s no surprise cavolo nero pops up in many Italian dishes so there are plenty to try. We’ll just point you in the direction of this cavolo nero, meatball and cannellini soup, it’s a delicious place to start.

    This versatile veg is a winner with pasta. Make this deeply delicious alternative pesto (also great slathered in sarnies and burgers – bonus summer tip) or try this super simple green spaghetti for supper in seconds.

  • Black (cabbage) magic

    With a slight twist on traditional biryani, this recipe includes a generous helping of our headline ingredient. That crispy base’ll have you digging in for seconds – and thirds!

    This parsnip and porcini wellington is the business for a vegetarian feast. There’s a bit of work involved but it’s well worth the effort for a special occasion.

    Pull out all the stops with this succulent barbecued lamb with black cabbage. Sweet, salty and nutty flavours all combine with perfectly grilled lamb for a real treat.

  • Cavolo cupcakes

    Cabbage cake doesn’t sound at all appetising but somehow cavolo nero cupcakes has a tastier ring to it. Yes, they’re tell-tale green but they taste of vanilla and are dolloped with chocolate frosting so we’re in.

    Ready to get your fill of Cavolo nero? Kale yeah!

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