Cavolo Nero
Cavolo nero, also known as Tuscan kale or black kale, is a dark, leafy green that’s packed with flavour and nutrients. Often mistaken for regular curly kale, cavolo nero has longer, darker leaves with a slightly earthy, almost nutty taste. So, is cavolo nero the same as kale? Not quite, it’s part of the same brassica family, but its texture and flavour are smoother and less bitter, making it incredibly versatile in the kitchen. Wondering what cavolo nero tastes like? When cooked, it becomes tender and slightly sweet, with a deep savoury note that works beautifully in soups, stews, pasta dishes and warm salads. It’s a staple in traditional Italian cooking, particularly in rustic dishes like ribollita, a Tuscan bread and vegetable soup known for its comforting, hearty flavour. If you’re thinking about how to cook cavolo nero, the good news is that it’s simple and quick. You can steam or sauté the leaves with olive oil, garlic and a pinch of sea salt, or roast them to make crispy cavolo nero chips. For a gut-friendly dinner, try tossing lightly sautéed cavolo nero through wholegrain pasta or serving it alongside roasted vegetables and grains. For a simple, nourishing way to enjoy this ingredient, try this quick sautéed cavolo nero recipe:
Nutrition Information (per serve)
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
- 1 bunch cavolo nero, tough stems removed
- 1 tbsp olive oil
- Pinch of sea salt
- Squeeze of lemon juice
Method
- Slice the cavolo nero leaves into ribbons.
- Heat olive oil in a large pan and add the garlic. Cook for 1–2 minutes until fragrant.
- Add the cavolo nero and a small splash of water.
- Sauté for 5–7 minutes until tender and glossy.
- Finish with sea salt and a squeeze of lemon juice.
