Fried cavolo nero
- October 2011
- Serves 6
- Ready in 15 minutes
This fried cavolo nero recipe provides the perfect side dish to a roast, stew or casserole.
Or, for an indulgent twist, try this cavolo nero dish topped with a garlicky beurre noisette.
- 6.4g (0.9g saturated)
- 1.9g (1.9g sugars)
- 300g cavolo nero
- 50ml olive oil
- If the cavolo nero leaves are large (bigger than the size of your hands), you’ll need to remove the stalks and blanch them. To remove the stalks, hold the leaves with one hand, then pull out the stalk from the centre and discard, retaining all of the leaf.
- Slice the leaves into strips about 1cm wide. To blanch them, cook in a saucepan of boiling water (with a good pinch of salt) or vegetable stock for 2-3 minutes or until just beginning to wilt, then drain well.
- Add the oil to the saucepan, turn the heat to high, then add the cavolo nero. Season, then cook for a couple of minutes, tossing frequently, until tender. Serve immediately.
If you can’t find cavolo nero, use curly kale.
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