Cavolo nero with garlic and parmesan

Cavolo nero with garlic and parmesan

By
From
A Year In My Kitchen
Serves
4-6

First grown in Italy, this beautiful, ruffled, inky black member of the cabbage family was almost impossible to find outside of Tuscany until a few years ago. Thanks to the work of Ruth Rogers and Rose Gray, it is now available in this country and I love to cook with it. As an accompaniment, this is beautiful with roast lamb, or you can simply serve it as a stand-alone dish – delicious on bruschetta.

Ingredients

Quantity Ingredient
1kg cavolo nero
sea salt
freshly ground black pepper
100g unsalted butter
1 tablespoon extra virgin olive oil
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
150g parmesan, freshly grated

Method

  1. First wash the cavolo nero in cold water, then drain and cut out the tough white centre, leaving just the crinkly leaves.
  2. Bring a large pan of well salted water to the boil, add the cavolo nero and cook for 2 minutes after the water has returned to the boil. Drain and refresh under cold running water. Drain well.
  3. In a separate pan, melt the butter with the olive oil and add the chopped onion, garlic, a generous pinch of salt and a good grinding of pepper. Sweat gently for about 10 minutes until the onion is soft and translucent.
  4. Add the cabbage and toss well to coat all the leaves in the garlicky butter. When the cavolo nero is warmed through, add the grated Parmesan, toss well and serve.
Tags:
seasonal
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