Simple cavolo nero with chilli and garlic makes excellent as a side dish with roast chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese.

Cavolo nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo nero is delicious simply fried in olive oil with garlic and chillies.

More cavolo nero recipes

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More cavolo nero recipes

Miso ponzu poke bowl

Air fryer kale

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Creamy lemon veg pasta

Buttered cavolo nero sauce with gnocchi

Creamy chicken pasta

Caramelised cauliflower purée with greens and an almond dressing

Baked potato gnocchi, cavolo nero and pumpkin

Pork belly with lentils and black cabbage salsa

Cavolo nero, spinach, orzo and lemon soup

Ribollita Tuscan soup

Greens and caramelised tofu with XO sauce

Olive harvester's soup

Roast beef fillet wrapped in Parma ham with celeriac

Roast chicken with beer butter shallots and kale salad

Killer satay Thai-style chopped salad

Greens with chilli soy dressing

Charred leek, fennel and haricot bean broth with dill and chilli oil

Roasted sea bass with wild mushrooms

Vegetarian spring rolls

Squash, pepper and cavolo nero in cashew sauce

Roast venison loin with parsnip and shallot tart

Pork tenderloin with apple cider sauce and cavolo nero

Roast chicken, smoked garlic mayo and charred garden greens

Preparation

Other kale

Curly kale

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