Sea Kale with Butter and Parmesan

Name: Sea Kale with Butter and Parmesan (Cavolo Marino al Burro e Parmigiano)
Cuisine: Italian
Ingredients: 800 g (1¾ lb) fresh sea kale tops; 85 g (3 oz) unsalted butter, melted; 85 g (3 oz) Parmesan cheese, freshly grated; salt and pepper to taste; salt and pepper to taste

Cavolo Marino al Burro e Parmigiano

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The combination of butter and Parmesan is perfect with a huge variety of vegetables, whether cultivated or wild. It’s best with the freshest ingredients, though.

Serve this dish as a starter, or to accompany fish dishes or pale meats such as veal, chicken or rabbit.

Ingredients

800 g (1¾ lb) fresh sea kale tops
85 g (3

Europe
Italy
Side dish
Gluten-free
Vegetarian

Method

Put the sea kale into boiling salted water and cook for 4-5 minutes, depending on size. Drain and transfer to a hot plate. Pour the butter over the top, then sprinkle with the cheese. Season to taste, and serve immediately.