How to Cook Cavolo Nero (Crispy with Garlic & Lemon)

Let me introduce you to my favourite way to cook cavolo nero: roasted until just crispy with a punchy garlic, lemon and chilli dressing. This cavolo nero recipe is SO easy, takes under 10 minutes, and transforms a bag of black kale into something you’ll want to eat again & again & again! Consider pairing it with this Fish Risotto for a quick & easy dinner.

Why you’ll love this recipe

• Minimal effort: You can prep the leaves in under 1 minute and then pop it in the oven for just 6 minutes. Then just pair cavolo nero recipes with carb or protein like these Chicken Wings for a delicious & balanced meal. 
• Great flavour: The combination of chilli, garlic, lemon and oil is inspired by one of my favourite pastas ‘spaghetti aglio e olio,’ which uses these ingredients along with parsley to form a pasta sauce. These ingredients work equivalently well to flavour this cavolo nero recipe. 
• Works with regular kale: Can’t find cavolo nero? Regular curly kale works just as well, just remove the tough stems and follow the exact same method. You can then eat it with Korean Marinated Eggs – such a good combo!

Other recipes for you to try using cavolo nero: Salmon Rice bowl, Creamy halloumi curry and Creamy Green Risotto with Crispy Mushrooms and Bacon.

Ingredients

• Cavolo nero: Also called black kale, Tuscan kale or lacinato kale, it’s darker and less curly than regular kale, with a richer flavour & slightly sweet finish. It’s so good in this Quick Beef Minestrone Soup with Mini Meatballs, Curly kale works as a substitute if you can’t find it.
• Lemon juice & chilli flakes: The balance and flavour of the lemon juice, garlic and oil is taken further when there’s a little kick of heat. If you prefer a mild heat, switch the chilli flakes for red pepper flakes. The hear pairs so well with this Creamy Rice with Garlic & Parmesan though!
• Extra virgin olive oil: I love extra-virgin olive oil for this cavolo nero recipe as the oil is a big element of the flavour, which is why I haven’t used a neutral oil like rapeseed oil. 

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Steamed or boiled: Prefer not to roast it like we do in this cavolo nero recipe? Boil or steam the cavolo nero for 3-4 minutes, then drain and toss in the same garlic, lemon and chilli dressing with a drizzle of extra virgin olive oil.
• Stir-fried: Slice the leaves thinly and stir fry in olive oil for 5-8 minutes. I actually used to do it this way before I got obsessed with the roasted version – it gives a slightly softer result but is just as delicious. Speaking on – have you tried The Best Chicken Mince Stir Fry yet? So delish!
• Added to pasta or risotto: Cavolo nero is brilliant stirred through risotto or pasta like this Homemade Pan-fried Sweet Potato Gnocchi. Pre-boil for 3-4 minutes then add in the last minute of cooking. It’s a staple in Italian cooking for a reason.

How to cook cavolo nero

Preheat your oven to 180°C

1. Start by removing the cavolo nero from the toughest part of the stem (Image 1).
2. Tear into medium-sized rectangles or bite size pieces (Image 2).

3. Then in a large bowl, add the lemon juice, chilli flakes, minced garlic, extra virgin olive oil and a pinch of salt.  Mix together with a hand whisk (Image 3).

4. Throw the torn cavolo nero into the bowl and mix together, ensuring all the cavolo nero is coated with the dressing (Image 4).

5. Then spread out the pieces of cavolo nero onto the parchment lined baking sheet.  Pop in the oven for 6-8 minutes (keep a close eye, as depending on your oven temperature the Cavolo Nero will cook quickly and you don’t want it to burn)! (Image 5).

6. Serve with some flakey salt and enjoy! (Image 6).

Other side recipes for you to try: Parmesan Tenderstem Broccoli with Garlic Butter, Crispy Baked Cauliflower Bites and 5 Ingredient Vegan Mayonnaise.

What is Cavolo Nero?

Cavolo nero is a type of kale that originates from Tuscany in Italy, and you might also see it labelled as black kale, Tuscan kale, lacinato kale, or even dinosaur kale (because of the bumpy texture). It’s the dark, flat-leafed variety you’ll spot in most UK supermarkets between June and March.

Compared to regular curly kale, cavolo nero has longer, straighter, much darker leaves and a slightly different flavour profile. It’s still got that characteristic bitterness, but with an almost sweet finish that makes it more approachable. I’d actually say it’s my favourite of the two. It’s also incredibly nutritious as it’s a good source of vitamins K, A and C, lutein and loads of B vitamins.

The best substitutes if you can’t find it are curly kale or spring greens, both work well with this cavolo nero recipe.

Serving Suggestions

This crispy cavolo nero recipe is amazing alongside pretty much anything. I especially love it next to a simple piece of salmon or as part of a bigger spread. Cavolo nero also works really well as a bed for a fried egg if you’re after a quick lunch.

Try it with:

• Easy Pork Loin Crock Pot Recipe (with Secret Sauce!)
• Crunchy Shake and Bake Chicken (17-Minute Recipe!)
• The Easiest Oven Baked Fish Recipe (Perfectly Juicy)
• Smoked Mackerel Pâté (Easy 5-Minute Recipe)
• Greek Yogurt Chicken Marinade with Lemon and Shallot
• Extra Crispy Pork Cutlet (Pan-Fried in Cast Iron)

Leftover Storage and Reheat Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. It will lose some of its crispiness but the flavour is still great.

Freezer: I wouldn’t recommend freezing this cavolo nero recipe because the texture really suffers once defrosted.

Reheat: Pop the cavolo nero back in the oven at 180°C for 3-4 minutes to revive some of the crispiness. Avoid the microwave if you can, as it tends to make it a bit soggy.

FAQs

Here are some main course recipes which would go well with this cavolo nero recipe: Gigi Hadid Pasta, Pork Stroganoff and Creamy Tuna Pasta Bake.