CAVOLO NERO WITH PEPERONCINO or CAVOLO NERO CON PEPERONCINO
WEEKEND HERB BLOGGING
Here we go again, another WHB organized by sweet Kalyn at Kalyn’s Kitchen! This weekend I am presenting a vegetable, il cavolo nero, or Tuscan kale. It literally means black cabbage and as you can see from the photo, it has a quite dark green colour. It is typically Tuscan, one of the most famous dishes where you can find it in is the soup Ribollita but you can also eat it in different ways. One of the simplest and maybe the best is to boil the cavolo nero in salted water for quite a while, when it is ready, you put a slice of bread in a soup bowl, put the cavolo on top and then you pour the ‘stock’ over it so that the bread gets nice and soggy. To finish it you pour some good olive oil over it and as this is a vegetable that you harvest late autumn-winter, the just harvested olive oil is a delicious addition!
I am proposing braised cavolo nero with peperoncino, the cavolo has a slightly bitter taste and I like it with this hot tinge but then I love hot food! So if you don’t like it, you can just skip the chili.
CAVOLO NERO CON PEPERONCINO or CAVOLO NERO WITH PEPERONCINO
1 large bunch of cavolo nero
1 clove of garlic
1 dried peperoncino
extra-virgin olive oil
– Chop the cavolo nero quite fine.
– Fry the garlic and the crumbled peperoncino gently in some olive oil before you add the cavolo nero and salt.
– Continue to fry it gently, adding some water now and then, until it is tender and ready to eat.