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–+ servings
Baked torn pieces of cavolo nero on parchment paper on a baking tray.
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4.50 from 32 votes

Cavolo Nero with Garlic & Lemon

This crispy cavolo nero recipe is the perfect side. Served with garlic and lemon and baked 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