Braised cavolo nero from Winter Food by Jill Norman
Cavolo nero retains a firm texture after long cooking; undercooked it is decidedly chewy and tough. Red onion and garlic partner it well, and I sometimes spice it with a little ground coriander or ...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saute pan
- Stove
- Tongs
- Chef's knife
- Cutting board
Ingredients
- 3 red onions, sliced
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 350–400 g cavólo nero, tough central stalks removed and leaves sliced
- about 300 ml hot vegetable or chicken stock
- salt
- freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Braised cavolo nero recipe
gourmettraveller.com.au
Sauteed Cavolo Nero with Chilli and Garlic
filippoberio.co.uk
Cavolo Nero Salad With Tomatoes & Fried Garlic Oil
cookedandloved.com
Cavolo Nero Risotto
oddbox.co.uk
Radicchio and red onion risotto from Winter Food by Jill Norman
app.ckbk.com
Crispy Cavolo Nero Recipe with Lemon and Garlic - Great Food Ireland
greatfood.ie
Baked radicchio from Winter Food by Jill Norman
app.ckbk.com
Cavolo Nero & Butter
healthresults.com