Gratin of Cavolo Nero

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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This is a luxurious way of serving the black Tuscan cabbage. You could also give the same treatment to kale, our ancient British version of it and its close relation.


  • 150 ml whole milk
  • 450 ml double cream
  • 2 garlic clov


In a saucepan, bring the milk, cream, garlic and thyme to the boil. Take off the heat and leave to cool.

Preheat the oven to 150°C/gas 2.

Add the eggs with salt, pepper and nutmeg to taste to the cream mixture. Mix with the cavolo nero in an ovenproof dish and