Contorni: Veggies, Salads, Potatoes Italian Regional Recipes

Sautéed Cavolo Nero with Garlic, Anchovy and Cherry Toms

Cavolo Nero, aka Tuscan Kale or Curly Kale has a bitterish taste and retains a meaty texture even after being blanched in boiling water or steamed.

The ingredients used here are quite commonly used in Central Italy and the South to flavour the sautéed vegetables. Perfect as a side dish or even a main course if accompanied by toasted bread.

We have also used it to make rolls stuffed with gorgonzola-stuffed-cavolo-nero-rolls


Serves 2-3, Preparation 5 mins, Cooking 25 mins

  • 3 tbsp Extra Virgin Olive Oil – EVOO
  • 1 clove of garlic, finely chopped
  • 250g washed and trimmed Cavolo Nero
  • 3 anchovy fillets in olive oil, drained
  • 4 slightly ripe cherry tomatoes
  • a pinch of salt
  • chilli pepper or chilli flakes, to taste

Method

After washing the kale leaves, remove the central rib or, once blanched, you can also lightly beat them with a meat tenderizer. Steam the leaves for 10 minutes or boil them in boiling water for 5 minutes, then squeeze them out well chop them up a little.

Heat 3 tablespoons of EVOO in a frying pan and as soon as it is hot, add the sliced garlic clove, the anchovy fillets drained of their oil and let them gently melt together with a chilli pepper or chilli flakes.

Add cavolo nero leaves, stir and allow them to take on flavour, after 2 minutes add the whole cherry tomatoes, keep cooking for about 15 minutes with the lid on (if the sauce dries out too much, add a little water), a pinch of salt and serve.

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