Black Cabbage Recipe (Cavolo Nero)

Let me show you how I make Black Cabbage (Cavolo Nero), a wonderfully nutritious and versatile vegetable that’s commonly used in Tuscany and other regions of Italy. From my own personal experience, this hearty vegetable has a slightly sweet, earthy flavor with a hint of bitterness, and it’s perfect for creating healthy dishes. It’s also known as “dinosaur kale” due to its unique, dark, and bumpy leaves.

Notes on What to Expect:

• When cooking cavolo nero, it retains a nice texture, tender but not mushy. Expect it to be slightly bitter, though the lemon and garlic help balance this. It’s a great way to add greens to your meal without overpowering other flavors.

Black Cabbage Recipe (Cavolo Nero)

Prep time: 10 minutes
Cook time: 10-15 minutes
Total time: 20-25 minutes
Servings: 4
Calories: ~40 per serving
Cost of ingredients: $5-$7 (depending on your location and whether you use fresh or frozen)
Cuisine: Italian (Tuscany)
Course: Side Dish
Equipment Needed: Large pot, skillet, knife, cutting board

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Ingredients:

• 1 bunch of cavolo nero (black cabbage)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• A squeeze of fresh lemon (optional)
• Red pepper flakes (optional)
• >  Go get the  must-have equipment and ingredients for making a Savory  #Black Cabbage here now.

Method:

1. Prepare the Cabbage:
   • Start by washing the black cabbage thoroughly. Remove the tough, central stalks as they can be quite fibrous. You can do this by either stripping the leaves away from the stalk or simply cutting along the stems.
2. Cook the Cabbage:
   • Bring a large pot of salted water to a boil. Add the black cabbage and cook for 5-7 minutes, or until the leaves are tender but still vibrant green.
   • Drain the cabbage and rinse it briefly under cold water to stop the cooking process. This also helps maintain the vibrant color and nutrients.
3. Sauté with Garlic:
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
   • Add the drained cabbage to the skillet. Toss it gently in the garlic-infused oil, cooking for another 5-8 minutes. Season with salt, pepper, and red pepper flakes if desired.
   • Squeeze a bit of fresh lemon juice over the cabbage for added brightness.
4. Serve:
   • Transfer to a plate and serve as a side dish, or incorporate it into a main meal. It’s delicious on its own or paired with beans, pasta, or roasted meats.

Variations and Tips:

• For a richer flavor: Add a sprinkle of grated Parmesan cheese at the end, or toss the cabbage with a little butter before serving.
• For a vegan twist: Skip the cheese and add toasted pine nuts for crunch.
• If you’re on a gluten-free diet: This dish is naturally gluten-free, so enjoy it without any modifications.
• >  Go get the  must-have equipment and ingredients for making a Savory  #Black Cabbage here now.

Substitutions:

• Cavolo nero not available? You can substitute it with curly kale or even Swiss chard, though the flavor might be a bit milder.
• For a milder flavor: Use spinach or arugula instead of black cabbage for a slightly different, less bitter taste.

Nutritional Information Per Serving:

• Calories: ~40
• Fat: 3g (mostly from olive oil)
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 2g
• Vitamins: High in vitamin A and C

I hope this guide has made making black cabbage seem a little less daunting. Or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please leave your honest comment!