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–+ servings
Baked torn pieces of cavolo nero on parchment paper on a baking tray.
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4.52 from 33 votes

Cavolo Nero with Garlic & Lemon

Learn how to cook cavolo nero the easy way. This garlic & lemon cavolo nero recipe is the perfect side dish, ready in under 10 minutes!
Prep Time1 minute
Cook Time6 minutes
Total Time7 minutes
Course: Side
Cuisine: Italy
Servings: 4
Calories: 61kcal
Author: Mimi Harrison
Cost: £0.36

Equipment

Ingredients

  • 150 g (1 bag) cavolo nero, stems removed & torn (£1.00)
  • 2-3 cloves garlic, minced (£0.69/3)=(£0.23)
  • ½ lemon, juiced (£0.20)

Cupboard Essentials

  • 1 tsp chilli flakes/red pepper flakes
  • 1.5 tbsp extra virgin olive oil
  • Flakey salt
Metric - US Standard

Instructions

  • Preheat your oven to 180°C
  • Start by removing the cavolo nero from the stem. I do this by creating a little tear on each side of the toughest part of the stem and then running my hand along the stem which removes the cavolo nero perfectly. Then tear into medium-sized rectangles (bite-sized pieces).
  • In a large bowl, combine the lemon juice, chilli flakes & minced garlic with extra virgin olive oil and a pinch of salt. Pour the torn cavolo nero into the bowl and toss to ensure every piece is coated.
  • Add the cavolo nero to a parchment lined baking sheet. Spread the pieces so they’re evenly scattered across the sheet. Pop in the oven for 6-8 minutes.
  • Serve with flakey salt & enjoy!

Notes

  • Rinse the cavolo nero leaves under cold water to remove dirt and remove tough stems by pulling them away from the base of the leaf.
  • Prepare  the dressing with garlic, chili, extra virgin olive oil, and lemon, and coat all cavolo nero leaves with the dressing before baking in the oven.
  • Season the cavolo nero with salt, pepper, and optional red pepper flakes for added heat.  Serve immediately after baking for the best result

Nutrition

Calories: 61kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g