Servings: 4 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins


The combined flavours of cavolo nero, butter and garlic, with a little squeeze of lemon is gastronomically delicious. The perfect side to almost any meal.


  • Cavolo Nero (400g)
  • Garlic (4 cloves)
  • Lemon (1/2)
  • Olive Oil (drizzle)


Lightly fry your chopped garlic for a few minutes in olive oil and then after removing the central stalk and base and cutting into manageable strips, add
your Cavolo nero (Italian kale).

After a few minutes of frying add your butter and fry for 2 or 3 minutes more. Add your squeezed lemon and serve.

Cavolo nero is a cross between cabbage and kale and is jam packed full of vitamins and iron. Originally hailing from Tuscany where it also referred to as black kale, or black cabbage. It is slightly sweeter than regular cabbage.

Also known as Lacinato kale, you can often find it in large supermarkets and it's a favourite of local farm shops and town markets. It can be cooked in so many ways. You can boil it, stir-fry it, steam it or clean it, add some dressing and eat it raw. In Italy it is often used in a soup known as ribollita and if you chop it up, you can even make crisps from it in a similar way to kale crisps.