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Zesty lemon cavolo nero

Simon Boyle

This variety of kale is popular in Italian cuisine. Adding a zesty lemon butter makes it a really interesting accompaniment.


Stuff you’ll need

1kg cavolo nero
50g garlic
2 lemons - for zest and juice
250g butter
20g parsley
Salt and pepper 

Serves: 10
Prep time: 20 mins
Cook time: 5 mins

Get Stuck In

1. Blend everything except the cavolo nero together to purée until smooth. Place the zesty butter in a container and chill.

2. Blanch the cavolo nero for 2 minutes in salted boiling water.

3. Heat 15g of zesty butter and add the cavolo nero

4. Season to taste and serve.