Cavolo Nero is a dark, rich green cabbage with a succulent texture and an intense, savory flavor. It can hold its own in a stew, and complements other flavors such as lemon, olive oil and garlic wonderfully well. Serve this stew alongside pasta, rice or potatoes, or as a side dish as part of a larger spread.
Ingredients (to serve 4):
- 2 cups of cavolo nero
- 4 cloves of garlic
- 1 lemon
- 1 tin of tomatoes
- 1 teaspoon of ground black pepper
- 1 teaspoon of salt
- 1 teaspoon of cayenne pepper
- 2 cups of water
- 2 tablespoons of olive oil
- 1 tin of butter beans
Instructions:
- 1. Heat the oil in a pan.
- 2. Shred the cavolo nero into thin strips.
- 3. Drain and mash the butter beans.
- 4. Add the beans and tomatoes to the pan, stir through well.
- 5. Add the cavolo nero to the pan, stir through well and cook for 10 – 15 minutes.
- 6. Zest the lemon and dice the garlic, add these to the pan.
- 7. Add the salt, pepper and cayenne pepper to the pan, cook for a further 5 minutes.
- 8. Serve the stew alongside pasta, rice or potatoes.
Packed full of nutritious benefits, and seriously tasty too, this stew is a great recipe to have to hand.
