Cavolo nero with garlic beurre noisette
- December 2013
- Serves 2
- Ready in 15 minutes
The combined flavours of cavolo nero, butter, lemon and garlic are a delight, taking this humble winter vegetable side dish to new heights.
Or, instead of boiling, try this fried cavolo nero dish for a quick and simple way to cook the leafy green.
- 6.9g (4.1g saturated)
- 7.1g (6.8g sugars)
- 350g cavolo nero (Italian black cabbage), large central stalks removed
- 15g butter
- 1 small garlic clove, crushed
- 1 tsp lemon juice
- Shred the cavolo nero into 1cm wide strips. Bring a large pan of salted water to the boil, add the cavolo nero, bring back to the boil, then cook for 4-5 minutes until just tender. Drain well, press out any excess liquid (as you would for spinach), then return it to the hot pan. Cover to keep it warm.
- To make the garlic beurre noisette, melt the butter in a small frying pan over a medium heat, swirling the pan occasionally, until it‘s golden brown and smells nutty. Add the garlic, let it sizzle for a few seconds, then add the lemon juice and quickly tip onto the cavolo nero. Season, toss well, then serve.
The day before, blanch the cavolo nero, refresh under cold water, then leave to drain. Dry between sheets of kitchen paper, then keep in the fridge.
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