Cavolo Nero With Garlic And Lemon

Name: Cavolo Nero With Garlic And Lemon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 1 clove garlic (crushed and chopped ); 400 grams cavolo nero (14 ounces Lacinato or Tuscan kale, rinsed, dried and chopped thinly); ¼ teaspoon salt (adjust to taste); 80 ml water (⅓ cup); 1 teaspoon lemon zest

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

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Ingredients

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2 tablespoons olive oil1 clove garlic (crushed and chopped)400 grams cavolo nero (14 ounces Lacinato or Tuscan kale, rinsed, dried and chopped thinly)¼ teaspoon salt (adjust to taste)80 ml water (⅓ cup)1 teaspoon lemon zest

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Instructions

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Step 1

Add oil and garlic to a heavy bottomed pan and turn heat to low. Once the garlic softens add the cavolo nero, salt and water. Turn heat to medium low and cover with a lid, stirring occasionally, add a little more water if required.

Step 2

Cook till the cavolo nero is tender and the liquid has evaporated (around 10 minutes), then remove from heat and mix in the lemon zest.