Cavolo Nero isn’t all that easy to come by here in the UK but I happened to find some the other day in my neighbours garden. As they were on holiday in a sunny location, I decided they wouldn’t mind if I helped myself. So I did.
Kale could be substituted but I recommend trying to find cavolo nero if you can. It is in fact and Italian kale but it has more flavour.
The fresh leaves are somewhat peppery already so I decided to add a bit more spice in the form of fresh and dried chillies. Mix that with a bit of garlic and good extra virgin olive oil and you’re singing happy tunes.
- 1 large bunch cavolo nero - roughly chopped and thick stems removed
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic - roughly chopped
- 1 red onion - sliced
- 3 tablespoons chives - finely chopped
- ½ teaspoon dry red chilli flakes
- 1 red chilli pepper - thinly sliced
- 2 - 3 small rosemary sprigs
- 100ml water (optional)
- Salt and freshly cracked pepper to taste
- Heat the olive oil in a large pan or wok.
- When hot, toss in the red onion and let it fry for about three minutes.
- Now add the garlic, chives, rosemary and red chilli and stir it all up to combine.
- Throw in the cavolo nero along with the red chilli flakes and a sprinkle of salt.
- Stir regularly so that all the leaves cook equally in the hot olive oil.
- If the onion and garlic begin to stick to the pan, pour in a little water.
- Cook for about 15 minutes or until the cavolo nero is tender.
- Season with salt and pepper to taste.
- Remove the rosemary branches and serve.