Cavolo nero with garlic beurre noisette
- Published: 30 Nov 13
- Updated: 18 Mar 24
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.
Ingredients
- 350g cavolo nero (Italian black cabbage), large central stalks removed
- 15g butter
- 1 small garlic clove, crushed
- 1 tsp lemon juice
Method
- 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.
- Recipe from December 2013 Issue
Nutrition
- Calories
- 103kcals
- Fat
- 6.9g (4.1g saturated)
- Protein
- 3.1g
- Carbohydrates
- 7.1g (6.8g sugars)
- Fibre
- 5.7g
- Salt
- 0.1g
delicious. tips
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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