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
2 lemons - for zest and juice
Salt and pepper
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.