Not cabbage nor lettuce. Actually Cavolo Nero is a cousin of kale.
It has an interesting, slightly earthy and peppery flavour and is a great alternative if you are tired of the greens that regularly appear on your plate.
Until recently, I didn’t have a clue what Cavolo Nero was and what I could make with it.
I bought it from my local grocer attracted by its beautiful colour and interesting structure (AKA Dinosaur skin!) He said I’d like it and he wasn’t wrong. These unusual leaves were in my fridge for two days before I decided to cook it, and it was still fresh and firm.
I created this new meal out of what I had left in the fridge and cupboard, a bit of a stir fry idea with an Italian twist. And the result was rather flavoursome.
It consists of:
2 bunches of cavolo nero
2 tbsp of grated ginger
1/2 of unwaxed lemon
1 large spanish onion
4 garlic cloves
1 chilli pepper
a pinch of crunchy salt and coarse pepper
Heat up a glug of olive oil in a heavy bottomed pan, add chopped onion and stir until soft. Add sliced garlic, chilli, rosemary (optional) and grated ginger. Cover with lid and sweat for a few minutes. Add the cavolo nero, stir with vegetables on very low heat until wilted. Season with crunchy salt and pepper. Mix with freshy cooked linguine pasta and serve immediately sprinkled with lemon juice.
I didn’t have any parmigiano in the fridge last night but I think it would be a perfect ingredient to grate on top of this meal before serving.
#yum!
style dispenser 