Method:

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.

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.

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.

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!

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.