Home of Cavolo Nero

Cooking Cavolo Nero

How to Cook Cavolo Nero

You can eat cavolo nero in a variety of ways – steamed, boiled, stir fried, baked, braised or even microwaved and it complements a host of dishes from pasta to soups and casseroles to stir fries.

It’s believed that cavolo nero was first grown in the fields of Tuscany around 600BC and as a result the Italians have been using it in many of their classic dishes for generations. But it’s equally good simply braised to accompany a traditional British Sunday roast or tossed into a bowl as a base for a healthy salad.

Our recipes here include a vibrantly coloured rich fish stew, an easy make-from-scratch pizza topped with cavolo nero, eggs and tuna, a sophisticated but simple roulade and much more.

To make it even easier to use, cavolo nero is now sometimes sold chopped and ready to add to your favourite dishes.
Follow these simple instructions for whatever method you prefer:

Cooking Instructions:

All appliances vary, these are guidelines only. Check food is piping hot throughout before serving

HOB:

Black Kale Cooking Instructions:

Remove packaging and wash thoroughly before cooking.

Place in a pan of boiling water. Cover and bring back to the boil. Reduce heat and simmer for 6-8 minutes or until tender. Drain well before serving.

6 – 8 minutes

MICROWAVE:

Black Kale Cooking Instructions:

Do not remove from the packaging.

Pierce bag several times and place on a non-metallic plate. Stand for 1 minute before serving.

800W 5 ½ minutes

900W 4 ½ minutes

STEAM:

Black Kale Cooking Instructions:

Remove packaging and wash thoroughly before cooking.

Place in a steamer for 10-12 minutes or until tender.

Drain well before serving.
These are guidelines only.

10 – 12 minutes