Crispy Cavolo Nero Recipe with Lemon and Garlic
Crispy cavolo nero recipe with lemon and garlic is a delightful way to enjoy this nutrient-packed leafy green. With the zesty brightness of lemon and a hint of garlic, this simple dish transforms cavolo nero into a crispy treat perfect as a snack or a side.
History
Cavolo nero, also known as Tuscan kale or black kale, is a beloved ingredient in Italian cuisine, particularly in Tuscany. It dates back to the 18th century and is a key component in traditional dishes like ribollita, a hearty Tuscan soup. This leafy green is not only tasty but also rich in vitamins A, C, and K, along with iron and calcium.
Serving Suggestions
Serve your crispy cavolo nero with lemon and garlic alongside roasted chicken or grilled fish for a healthy and crunchy side. It also makes an excellent topping for soups and salads. For an extra touch of flavour, sprinkle with grated Parmesan or a bit more lemon zest before serving.
Storing Instructions
Keep any leftovers in an airtight container at room temperature. The crispy texture is best enjoyed fresh, but they will stay crisp for up to two days if stored properly. Avoid refrigeration, as it can cause the leaves to become soggy.
Reheating Instructions
To reheat your crispy cavolo nero, place it in a preheated oven at 150°C (300°F) for 3-4 minutes. This will help restore its crispiness without burning the leaves.
Conclusion
Enjoying cavolo nero in this crispy form is a tasty and nutritious way to incorporate more greens into your diet. We’d love to hear your thoughts on this recipe! Share your experiences in the comments below and subscribe to our newsletter for more delicious ideas.
How to Make Cavolo Nero Recipe
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Crispy Cavolo Nero Recipe with Lemon and Garlic
Description
Crispy cavolo nero with lemon and garlic offers a deliciously crunchy snack or side dish that's both nutritious and easy to make. Tossed with zesty lemon juice, minced garlic, and a hint of red pepper flakes, this recipe transforms simple Tuscan kale into a mouth-watering treat. Perfect for adding a healthy twist to your meal!
Ingredients
Instructions
Preparation:
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Preheat Oven
Preheat your oven to 180°C (350°F).
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Prepare Cavolo Nero
Wash the cavolo nero leaves thoroughly and tear them into bite-sized pieces, discarding any tough stems.
Dressing:
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Mix Dressing
In a large bowl, combine the minced garlic, extra virgin olive oil, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Whisk together until well combined.
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Toss Cavolo Nero
Add the torn cavolo nero leaves to the bowl and toss well to ensure all the leaves are evenly coated with the dressing.
Cooking:
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Bake
Spread the dressed cavolo nero leaves in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 6-8 minutes, or until the leaves are crispy but not burnt. Keep a close eye on them as they can cook quickly.
Serving:
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Serve
Remove from the oven and sprinkle with a pinch of sea salt before serving.
Equipment
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- Amount Per Serving
- Calories 120kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 150mg7%
- Potassium 300mg9%
- Total Carbohydrate 7g3%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 3g6%
- Vitamin A 4500 IU
- Vitamin C 40 mg
- Calcium 100 mg
- Iron 1 mg
- Vitamin E 1.5 IU
- Vitamin K 270 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For extra crispiness, make sure the cavolo nero leaves are completely dry before tossing with the dressing.
- You can add a sprinkle of Parmesan cheese or nutritional yeast for additional flavour.
- Keep an eye on the kale in the oven as it can go from crispy to burnt quickly.
- Feel free to adjust the amount of red pepper flakes to your taste preference.
- Serve immediately for the best texture and flavour.
Frequently Asked Questions
Yes, you can use regular kale instead of cavolo nero. The texture might be slightly different, but the recipe will still be delicious.
Keep a close eye on the kale as it bakes, especially towards the end of the cooking time. Each oven varies, so it might take a bit less or more time to achieve the perfect crispiness.
Absolutely! Feel free to experiment with different spices. Smoked paprika or a dash of cumin can add an interesting twist to the flavour.
Yes, this cavolo nero recipe is low in carbohydrates and high in fibre, making it a great option for those following a low-carb diet.
This cavolo nero recipe is best enjoyed fresh for maximum crispiness. However, you can store any leftovers in an airtight container at room temperature for up to two days. Reheat in the oven to restore some of the crispiness.
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Fiona O'Sullivan
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