Gratin of Cavolo Nero


Preparation info

  • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

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 cloves, crushed
  • Sprig of thyme
  • 4 whole eggs, beaten
  • Salt and freshly ground black pepper
  • freshly grated nutmeg
  • 300 g cooked cavolo nero, thoroughly dried


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 bake until just set, about 20–30 minutes.