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