Cavolo Nero with Cilantro
Cavolo nero is a member of the kale family and is available year-round in the United States. The reason you might have trouble finding it at farm stands, specialty produce markets, or natural foods stores is because of its many aliases: Tuscan kale, black cabbage, lacinata, lacinato, dinosaur kale, flat black cabbage, thousand-headed cabbage. Its rich, sweet, almost meaty flavor will have you hooked with the first bite.
Active time: 30 min Start to finish: 30 min
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
Italian
Herb
Vegetable
Side
Kale
Cilantro
Gourmet
Vegan
Vegetarian
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 2 tablespoons olive oil
- 1 cup chopped fresh cilantro
- 1 cup finely chopped white onion
- Carbohydrate 16 g(5%)
- Fat 6 g(9%)
- Fiber 6 g(24%)
- Protein 7 g(14%)
- Saturated Fat 1 g(4%)
- Sodium 60 mg(2%)
- Calories 125
Preparation Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander. Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.
