Cavolo nero, a variety of kale, means “black cabbage” in Italian and is a staple of Tuscan cooking. It has a distinct, earthy flavor that I love and that complements many of our heartier preparations.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Fill a large pot with water, bring it to a boil over high heat, and salt it to taste like the ocean, adding about 1 tablespoon of salt for each quart of water. Place a colander in the sink or have a strainer handy to lift the cavolo out of the water. Fill a large bowl with ice water. Add the cavolo nero to the boiling water and cook until it is bright green and tender, about 2 minutes. Drain the cavolo or lift it out of the water and quickly plunge it in the ice water for about 1 minute, to cool completely. Lift the cavolo out of the ice water and gently wring it in your hands to squeeze out all the excess water. (You can prepare the cavolo to this point up to two days in advance. Transfer to an airtight container and refrigerate until you are ready to finish it.)
Step 2
Heat the olive oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the shallots, season with salt, and sauté for about 30 seconds to soften, stirring constantly to prevent them from browning. Add the cavolo nero, separating the leaves as you add them to the pan if they have compressed from squeezing them. Season the cavolo with salt and sauté for 2 to 3 minutes, stirring constantly to coat the greens with the seasonings. Serve warm.
