Cavolo Nero is also known as Black cabbage.
The black cabbage, cruciferous with extraordinary nutritional properties, is the basis of many recipes of our gastronomic tradition. Also try stir-frying, in a simple and quick way, served as a side dish to the main courses of meat and fish.
To cook black cabbage in a pan, start by cleaning the cabbage. After washing the individual leaves, remove the central rib. Then place them in the basket of a pot for steaming. Let them cook for 10 minutes. They must remain firm and still intense green.
You can also cook them in water, in this case you will have to squeeze them well once they are drained and before putting them in the pan.
In a non-stick pan, with two tablespoons of oil, a clove of garlic and chilli to taste, sauté the black cabbage leaves to make them flavor. Bring the black cabbage to the table as a side dish to meat and fish main courses.
The black cabbage sautéed in a pan is a typical side dish of Tuscany, this vegetable is, in fact, present in many typical dishes of this region.
This is a very dark-leaved cabbage that is traditionally harvested after the first winter frost. Used in famous dishes such as ribollita and cavolata, in this case we present it as a side dish simply sautéed in a pan, a preparation technique that in Tuscany is also used with vegetables such as chicory, spinach and beets ... all to try!