Tag: Cavolo Nero

Eat Your Greens – 2

  • This is a lovely recipe for vegetables to eat with a roast dinner or breaded pork.
  • It is a variation on Eat Your Greens – 1.
  • In this recipe cavolo nero is used rather than white cabbage.
  • As this takes longer to cook – it is part steamed first.
  • The amounts are fairly fluid – does not matter to much.

Ingredients

    • 100g of cavolo nero

    • 1 large or 2 medium sized leek(s)

    • 120g of fresh spinach

    • 2 tablespoons of butter

    • 1 teaspoon of sea salt

Method

    • Cut the cavolo nero into fine pieces.

    • Steam this for around 10 minutes.

    • Cut the leek(s) into discs and then halve these.

    • Melt the butter in a large saucepan. (a wok style is good).

    • Stir fry the cavolo nero and leeks gently for around 5 – 8 minutes.

    • Stirring all the while – so they do not burn.

    • Add in the spinach and stir.

    • Cook for around 2 minutes.

    • Sprinkle with the salt and serve.

  • Option 
  • Kale could be used – this has not been tested.

Fish Soup with Cavolo Nero

  • Cavolo nero (Italian) translates as black cabbage and in Polish it is kapusta czarna.
  • In England it is often know as Tuscan Kale.
  • I know that Poles love cabbage but – 
  • This is the first time I have used cavolo nero.

INGREDIENTS

  • 300 – 350g white fish (cod, haddock, pollock)
  • 1 large onion – chopped
  • Butter or oil to fry the onion
  • 100 – 150g cavolo nero
  • 4 tablespoons of tomato puree
  • 3 medium potatoes – starchy are best –  chopped into small chunks.
  • 2 bay leaves
  • 5 grains of allspice
  • 5 peppercorn grains
  • 1½ – 2  litres of vegetable stock
  • 125ml of soured cream – or more
  • *
  • Salt & pepper to season if needed
  • Chopped flat leaf parsley to serve

METHOD

  • Fry the onion gently in butter – do not brown.
  • Strip the leaves from the stalks of the cavolo nero.
  • Cut into fine strips.
  • Add the cavolo nero and potatoes to the onions and stir.
  • Add the stock and tomato puree.
  • Add the allspice and peppercorns.
  • Bring to the boil.
  • Then heat gently for around 10 minutes until the potatoes are beginning to soften.
  • Add the fish and cook for another 10 minutes.
  • Season if needed.
  • Stir in the soured cream and serve.

  • Royal Doulton Burgundy soup plate

OPTIONS