cavolo nero

This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop.

Pasta with cavolo nero and ’nduja

large floury potato,

500 grams/1lb 2 ounces giant fusilli (fusilloni)

unsalted butter

150 grams/5½oz ’nduja (see Recipe Tip)

tbsp extra virgin olive oil,

salt

For those unfamiliar with 'nduja, it's a spicy Italian spreadable salami paste, and brings a great flavour to this recipe.

Alternatively, using the gluten-free pizza dough recipe, why not experiment with your own toppings?

Cavolo nero and 'nduja pizza

olive oil

garlic cloves, crushed

(240 grams) ricotta

(60 grams) finely grated pecorino

cavolo nero, thick stalks trimmed, blanched, refreshed

red chilli, halved lengthways

Sunflower sprouts and dried chilli flakes, to serve

(200 grams) gluten-free plain flour, plus extra to dust

(75 grams) gluten-free self-raising flour

tbs flaxseed meal (from health food shops and selected supermarkets)

(35 grams) potato flour

tsp (5 grams) dried yeast

tsp xanthan gum (from health food shops)

tsp apple cider vinegar

(250 milliliters) milk, warmed

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This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.

Super green spaghetti

g spaghetti

garlic

g Parmesan cheese

ricotta cheese

This hearty fish stew by chef Monty Koludrovic of Icebergs Dining Room & Bar is delicious any time of year. During the winter months add bacon and serve with sourdough bread.

John Dory minestrone

John Dory, filleted (skin off), bones reserved, pin-boned

onions, finely chopped

garlic cloves, finely chopped

smoked pancetta, chopped

carrots, chopped

celery stalks, chopped

celeriac, chopped

Parmesan rind (optional)

(250 milliliters) tomato passata (sugo)

bay leaf

cavolo nero (Tuscan cabbage), chopped

zucchinis, chopped

green beans

flat-leaf parsley, leaves picked

can borlotti beans, rinsed, drained

lemon

saffron

orange

tomato, chopped

garlic cloves, bruised

thyme

onion and carrot, chopped

celery stalk, halved

(125 milliliters) white wine

tbs brandy

Pernod (unsweetened aniseed flavoured liqueur – optional)

star anise

coriander seeds

tomato paste

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Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time.

Vegetarian spring rolls

tbsp groundnut oil

tsp grated, peeled fresh root ginger

grams/3½oz fresh shiitake mushrooms

grams/3½oz tinned bamboo shoots,

grams/1¾oz tinned water chestnuts, drained, sliced into small strips

tbsp low-sodium, light soy sauce

tbsp Chinese five-spice powder

75 grams/2¾oz beansprouts, must be very fresh

spring onions, sliced lengthways

carrot, peeled,

oyster sauce or vegetarian oyster sauce

sesame oil

sea salt

white pepper

spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)

egg,

peanut oil, for deep-frying

Thai sweet chilli sauce, to serve

There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture to this easy minestrone recipe, says Jamie.

Minestrone soup recipe by Jamie Oliver

rashers (140 grams) streaky bacon, finely chopped

onions, chopped

celery stalks, trimmed, chopped

butternut pumpkin, peeled, chopped

tbs finely chopped rosemary leaves

sage,

vacuum-packed chestnuts (from delis

can chopped tomatoes (we used Woolworths Macro)

1.5L (6 cups) vegetable stock

seasonal greens (we used savoy cabbage, kale

wholemeal pasta

Basil leaves, to serve

Extra virgin olive oil,

Crusty bread, to serve

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Colin Fassnidge and Anthony Puharich pop the kettle on and debate the ins and outs of a cracking, crackling porchetta.

Porchetta with sage and fennel stuffing recipe

nero,

day-old sourdough loaf, crusts removed, coarsely torn

sage leaves, leaves picked

fennel seeds, crushed

allspice

sundried tomatoes, drained

(160 milliliters) extra virgin olive oil

pork and fennel sausages,

pork

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In this guide I will show you how to prepare and cook cavolo nero kale so that you can best enjoy its lovely flavour. You will find lots of helpful tips and some delicious cavolo nero recipes too!

How to Cook Cavolo Nero

To prepare cavolo nero for cooking, first you need to take the leaves off the stem they grow on (although if you buy it in the supermarket you will most likely get loose leaves already off the stem).

Wash each leaf by gently rinsing it under running tap and patting dry or alternatively you can plunge de-stalked and sliced kale in a bowl with water, giving it gentle wash, draining and drying in a kitchen towel or a salad spinner.

Next, you will need to remove most of the central stalk off from each of the leaves. There are two ways of doing it:- Hold the bottom of the stalk with one hand and push the leafy part up the stalk with your other hand. - Run a knife alongside the stalk and remove green, leafy part that way.

Bunch up all the leafy greens of your cavolo nero together and slice thinly if stir  frying or a bit thicker (almost ribbon like) if boiling or steaming.

Heat up couple of tablespoons of oil in a non-stick frying pan and once hot add prepared Cavolo Nero.

Stir fry for 5-8 minutes until tender but still holding its shape and having that slight bite to it.

Once ready, season with salt and pepper and drizzle over some lemon juice and extra virgin olive oil.

Serve as a side dish and enjoy!

Stir frying

Bring a medium pot of lightly salted water to a boil.

Add cavolo nero and boil for 3-4 minutes max.

Drain and rinse it under cold tap (be gentle) or cool it in a bowl with ice cold water. This will stop cooking process and preserve its nutritional benefits and colour.

Pop it back in an empty pan over low heat just to briefly warm it up, season to taste with extra salt (if needed), pepper, lemon juice and drizzle of olive oil.

Serve and enjoy!

Boiling

If you&#39;re adding cavolo nero to stews, soups, pastas and risottos you have two options: - Pre-cook (boil or steam) it first and simply stir it in at the last minute (no further cooking required).- Add it raw towards the end of cooking, for the last 5-8 minutes to let it cook in the soup, stew or in residual heat of the dish you&#39;re adding it to. 

Other

Wilt 2 lettuce leaves in a pan with a drizzle of oil for 1 minute. In a bowl, mix the egg and the yolk with the milk, a small piece of minced garlic, ...

Winter Sformatino

vegetable broth

2/3CUP milk

cauliflower tufts

1 1/2OZ. potatoes, boiled

artichokes

endive

shallot

leaf lacinato kale

Savoy cabbage

Butter

Black truffle

Lettuce

Parsley

Salt

Pepper

<p>Wilt 2 lettuce leaves in a pan with a drizzle of oil for 1 minute. In a bowl, mix the egg and the yolk with the milk, a small piece of minced garlic, the chopped lettuce and 1/4 cup of vegetable broth. Blend everything to an even cream. Butter 4 small crème caramel molds and pour in the cream. Bake in a bain-marie at 210°F for 25 minutes. Then let them rest in the refrigerator for at least 2 hours. Turn them out to serve, quickly heating the molds with hot water. Blanch 3 1/2 ounces of Savoy cabbage in salted boiling water for 3-4 minutes; drain and chill in ice water, then chop and blend with 2/3 cup of broth, the boiled potato, salt, pepper and a little oil to obtain a thick sauce. Submerge the artichokes, cauliflower, endive, shallot, lacinato kale and a cabbage leaf in boiling salted water for 2 minutes; drain and chill in ice water; cut everything into small pieces and sauté in a pan with a thin layer of oil. Dress with a drizzle of oil and a sprig of chopped parsley. Serve the vegetables with the sformatino, and finish with the sauce, julienned truffles, salt, pepper and a drizzle of oil.</p>


This is a dish I often find myself yearning for on a long, dark evening. It sits somewhere between a soup and a stew. As the beans cook they relax into the unctuous broth, studded with rosemary, chilli and cinnamon for a soothing warmth. If you can find Italian sausages, they have a coarser texture and pleasing richness, but a quality British banger will do the trick too. We eat this on our knees by the fire with rain lashing against the windows. All it needs is a hunk of bread with butter thick enough to leave teeth marks.

Hearty sausage stew

500 g Italian sausages

celery

brown onions

chilli flakes

rosemary (sage or thyme also work)

bay leaves

cinnamon

Madeira sweetish sherry, beer or white wine

plum tomatoes

beans

750 ml chicken stock

250 g Swiss chard

Typically gnocchi is served like a pasta course in Italy, but unconventionally I love serving it like you would a potato side, and this is the most surprising way to celebrate winter’s brassica bounty.

Winter greens gnocchi

unsalted walnut halves

mascarpone cheese

g Gorgonzola cheese

800 g potato gnocchi

Il burger di cavolo nero, impreziosito da aromi e formaggio, è una sfiziosa alternativa vegetariana alla classica versione realizzata con la carne.

Burger di cavolo nero

Cavolo nero 200 g

Pane per tramezzini 185 g

Uova 1

Grana Padano DOP (da grattugiare) 100 g

Acqua 80 g

Prezzemolo q.b.

Olio extravergine d'oliva q.b.

Sale fino q.b.

Pepe nero q.b.

Le frittatine con cavolo nero sono un gustoso finger food vegetariano realizzato all'interno di uno stampo da muffin, facile e veloce da preparare!

Frittatine con cavolo nero

Uova (circa 5) 275 g

Cavolo nero 170 g

Latte intero 100 g

Parmigiano Reggiano DOP da grattugiare 70 g

Burro q.b.

Pangrattato q.b.

Make your own gnocchi for the lightest, cloud-like dumplings. If you need to make dinner in a hurry, you can use a pack of ready-made gnocchi instead

Top 14 cavolo nero recipes from across the web

The most viewed cavolo nero recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta with cavolo nero and ’nduja

Cavolo nero and 'nduja pizza

Super green spaghetti

John Dory minestrone

Vegetarian spring rolls

Minestrone soup recipe by Jamie Oli...

Porchetta with sage and fennel stuf...

How to Cook Cavolo Nero

Winter Sformatino

Hearty sausage stew

Winter greens gnocchi

Burger di cavolo nero

Frittatine con cavolo nero

Crispy gnocchi with cavolo nero pes...

Top 14 cavolo nero recipes from across the web

The most viewed cavolo nero recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with cavolo nero and ’nduja

Cavolo nero and 'nduja pizza

Super green spaghetti

John Dory minestrone

Vegetarian spring rolls

Minestrone soup recipe by Jamie Oli...

Porchetta with sage and fennel stuf...

How to Cook Cavolo Nero

Winter Sformatino

Hearty sausage stew

Winter greens gnocchi

Burger di cavolo nero

Frittatine con cavolo nero

Crispy gnocchi with cavolo nero pes...

The most viewed cavolo nero recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine