Cavolo Nero in Padella is a healthy and easy Italian side dish, perfect for enhancing your meals with savory black kale.

Cavolo Nero in Padella

Cavolo Nero in Padella is a simple and light side dish, ideal for enhancing the flavor and nutritional properties of this dark-leaved vegetable, typical of the cold season. Often enjoyed in traditional dishes like the typical Tuscan ribollita, this essential version becomes an excellent accompaniment to both meat and fish dishes, as well as a versatile base to enrich bowls and salads.

The stovetop cooking method ensures the black kale remains tender yet pleasantly firm. It requires just a few additional ingredients, such as onion and a pinch of chili, to achieve a tantalizing and balanced flavor that is very easy to prepare. Cavolo Nero in Padella, in short, is one of those recipes to always keep in mind; practical, healthy, and suitable for everyday cooking!

Ingredients

• 400g black kale (cavolo nero)
• 1 medium onion, sliced
• 2 tablespoons olive oil
• A pinch of red chili flakes
• Salt, to taste

Instructions

1. Begin by cleaning the black kale, removing the thick stems and rinsing the leaves under cold water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent.
3. Add the black kale to the skillet and sauté for about 5-7 minutes until wilted.
4. Season with salt and a pinch of red chili flakes to taste, stirring well to combine.
5. Cook for another 3-5 minutes until the kale is tender yet still vibrant. Serve warm.

Total Time

15 minutes

Cuisine

Italian