Braised Cavolo Nero

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 6 heads cavolo nero
  • sea salt and freshly ground black pepper
  • 3 tablespoons olive oil


Remove the tough centre stems from the cavolo nero leaves. Wash and blanch in boiling salted water for about 3 minutes. It is important not to overcook.

Heat the olive oil in a heavy-bottomed saucepan and gently fry the garlic. When it begins to colour, add the blanched cavolo, and season generously. Cook together to blend the garlic with the cavolo, about 5 minutes. Remove from the hea