- Side
- Italian
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 bunches
cavolo nero (Tuscan kale), about 1 1/2 lb total, stems stripped out, leaves torn into large pieces
- 1 tbsp
salt, for the blanching water
- 4 tbsp
extra-virgin olive oil
- 4 cloves
garlic, thinly sliced
- 1/2 tsp
crushed red pepper flakes (peperoncino)
- 1
lemon, zested, plus wedges for serving
flaky sea salt, to taste
- Vegan
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Bring a large pot of water to a boil and add the 1 tbsp salt. Meanwhile, strip the tough center stems out of the cavolo nero by folding each leaf in half and tearing or cutting the rib away, then tear the leaves into pieces about 3 inches wide. Wash well in cold water.
10 min
- 2 bunches cavolo nero (Tuscan kale), about 1 1/2 lb total
- 1 tbsp salt, for the blanching water
- Step 2
Drop the leaves into the boiling water and cook until tender but still deep green, 3 to 4 minutes. Drain in a colander and press gently with the back of a spoon to squeeze out most of the water. Don't rinse; a little residual moisture is fine.
4 min
- Step 3
Wipe the pot dry or use a large skillet. Warm the olive oil over medium heat, add the sliced garlic and red pepper flakes, and cook gently, stirring, until the garlic is pale gold and fragrant, 1 to 2 minutes. Don't let it brown or it will taste bitter.
2 min
- 4 tbsp extra-virgin olive oil
- 4 cloves garlic
- 1/2 tsp crushed red pepper flakes (peperoncino)
- Step 4
Add the drained greens and raise the heat to medium-high. Toss with tongs to coat in the oil and cook, turning often, until glossy and sizzling and any extra water has cooked off, 3 to 4 minutes.
4 min
- Step 5
Off the heat, grate the lemon zest over the greens and toss once more. Season with flaky salt to taste and serve warm or at room temperature, with lemon wedges.
- 1 lemon
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026