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.
If you like this recipe, you might like to try some of these too...
Pan seared sea bass with chorizo
Nduja pasta
Baked haloumi with tomatoes
Penne alla Puttanesca
Recipe
Pan Fried Cavolo Nero in Garlic and Chilli
Yield:
4 - 6
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 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
Instructions
- 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.
I hope you enjoy this cavolo nero recipe. If you do try it, please leave a comment. I'd love to hear from you.
