Ingredients
Equipment
Method
- Rinse the Cavolo Nero leaves under cold water and remove the tough stems by stripping the leaves off. Slice them into thin strips.
- In a large skillet, heat the olive oil over medium heat until it shimmers. Add the garlic slices and sauté until fragrant and just barely golden.
- Add the Cavolo Nero to the skillet and sauté for about 5 minutes, stirring occasionally until the greens wilt and soften.
- Squeeze half a lemon over the Cavolo Nero and season with salt and freshly cracked pepper. Optionally, add red pepper flakes and toss to combine.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of olive oil to revive flavors.